A Clean Appetizer for Super Bowl Sunday: Thai Lettuce Wraps
Happy almost Superbowl Sunday! Whether you’re cheering on your favorite team or are just in it for the commercials (like me), you’re probably wondering how in the world you’re going to resist the wings and nachos and potato chips and other various unclean foods you’ll encounter tomorrow.
But before you throw in the towel on your clean-eating Superbowl efforts, give these Thai Lettuce Wraps a try first… I have a feeling you’ll be pleasantly surprised and realize you won’t have to compromise on your goals.
I’m not entirely sure how I acquired this recipe. I found it scrawled on a piece of paper in a recipe binder that I’ve kept through the years (which has somehow, amazingly, survived four moves). The first time we made the wraps was last year for a friend of mine who is gluten-free, dairy-free and nut-free… only because (at the time) it was one of the few gluten-free, dairy-free, nut-free recipes I had.
After making it that once, it’s become my go-to when I’m racking my brain for dinner ideas. It’s perfect as an appetizer, for lunch, for dinner (which I usually serve with soup to make it a bigger meal) or as a late-night snack– oooh, especially with some whole grain tortilla chips… SO good. It’s sweet yet tangy and (has potential to be) spicy. My kiddo loves it, my husband loves it and I love it… so it’s just one of those win-win-win recipes in my book.
The prep time is the longest part of the recipe, but with a food processor (there it is again!), you’ll have this dish whipped up in no time.
And if you are making it for Super Bowl Sunday, it’s satisfying enough where you won’t even miss the wings or nachos.
Thai Lettuce Wraps
Ingredients (serves 4… or 2 and a half if you’re my family 😉 ):
- One package of organic ground turkey
- 1/2 c. diced carrots
- 1 red bell pepper
- 1/2 c. fresh cilantro
- 1/4 c. scallions (minced)
- 1/4 c. pure maple syrup
- 1/8 c. “Liquid Aminos” or “Coconut Aminos” (or low-sodium soy sauce if you can’t find either)
- 1/2 tsp. fresh garlic (minced)
- 1 tsp. fresh ginger
- 1 tbsp. sesame seeds
- 3 tbsp. sesame oil
- 1 tsp. red pepper flakes (or more if you want extra spice!)
Coat a skillet with sesame oil (about 2 tbsp.) and begin to brown the turkey on medium-high heat, breaking apart/stirring until fully cooked.
As the turkey is finishing up, prepare the sauce. Add the maple syrup, liquid aminos, garlic, ginger, sesame seeds, 1 tbsp. sesame oil and red pepper flakes to the food processor. Pulse about three to four times.
Add in the carrots, red pepper, cilantro and scallions and pulse three to four more times until all of the ingredients are fully mixed.
Once the turkey is almost fully cooked, add the veggie-sauce mixture and stir until it’s evenly coated.
Serve with butter lettuce leaves and dig in!
P.S. For another clean appetizer, try our golden beet hummus too!