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Paleo Asian-Style Turkey and Mushroom Lettuce Wraps

Healthy Recipe Ecstasy
By virtue of being Paleo, these lettuce wraps are also gluten-free, dairy-free and soy-free.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Entree
Servings 6 -8

Ingredients
  

  • 1 head bibb lettuce
  • 2 pounds ground turkey
  • 2 teaspoons olive oil divided
  • 1 large white onion diced
  • 1 pound sliced white mushrooms
  • 2 teaspoons minced ginger
  • 4 cloves garlic minced
  • 1/4 cup plus 2 tablespoons fish sauce
  • 1/4 cup plus 2 tablespoons cup rice vinegar
  • 2 tablespoons dark molasses
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon garlic chili sauce
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chopped cashews plus more for garnish
  • 1/2 cup chopped scallions white, light and dark green parts, plus more for garnish
  • 2 tablespoons toasted sesame seeds plus more for garnish

Instructions
 

  • Mix all the sauce ingredients (fish sauce through black pepper) in a small bowl. Set aside.
  • Heat 1 teaspoon olive oil in a large sauté pan over high heat and cook ground turkey until it's browned, 7-8 minutes. Remove turkey with a slotted spoon and pour any fat/liquid out of the pan. Heat the remaining teaspoon olive oil in the saute pan over medium-high heat and cook garlic, ginger, mushrooms and onions for 6-7 minutes or until the veggies are soft.
  • Add the turkey back to the sauté pan along with the sauce and vegetables and saute for 2-3 minutes, until all the ingredients are combined. Mix in sesame seeds, cashews and green onions. Remove from heat.
  • Serve the turkey mixture along with the separated leaves of the bibb lettuce and additional sesame seeds, cashews and green onions for garnish.