Sometimes I get nervous testing new recipes on my family. The more I personally love a recipe, and the more work I put into it, the more nervous I get for their reaction! Silly, I know. Every night the five of us sit down at our dining table I watch their faces. That’s where I’ll see the truth. Partly. I have to ignore my 6 year old because it usually takes a lot of coaxing to get him to eat something with vegetables, and he always has a look of disgust on his face unless it’s Indian food. These lettuce wraps were no exception. He naturally turned up his nose at the sight of those lettuce leaves. But, the reaction I got from everyone (including the 6 yr old) after their first bite was priceless!
“Oh my gosh!, mom! these are goooood!”
And a bunch more “oh my goshes”, that were barely audible through all the eating.
This is winning.
Throw in the fact this dinner should take you under 40 minutes to put together and we can call it double winning.
With the serving size below this was just enough for my family of 5 = 2 adults and 3 kids on a not-super-hungry night. I mention that because we ate it all, every last leaf. If you have older kids, or feeding more people the recipe easily doubles and the leftovers are perfect for tomorrow’s lunch. Just store the lettuce separate from the filling. Heat the filling when you’re ready to eat, and enjoy!
- 2 dates, pitted
- 1 head of butter lettuce
- ⅓ C coconut aminos
- 1 Tbsp rice vinegar
- ½ Tbsp fish sauce
- ½ - 1 Tbsp hot sauce
- 2 limes, juiced
- ½ Tbsp minced garlic
- ½ Tbsp ginger, finely grated
- Dash of red pepper flakes
- 6 green onions, finely chopped
- 1 lb ground turkey
- 2 Tbsp sesame oil
- 2 red peppers
- Cashew pieces
- Cilantro, chopped
- Soak dates in hot water while performing other steps.
- Separate lettuce leaves and wash in cold water. Set lettuce leaves aside to dry.
- Mix coconut aminos, vinegar, fish sauce, hot sauce, lime juice, garlic, ginger, red pepper flakes and onions together.
- Once dates are soft, pour out the water and smash dates into a paste. Whisk date paste into marinade. *Note: if dates aren't softening try microwaving them for 30 sec while in the cup of water.
- Mix turkey in with marinade, and allow it to sit for at least 15 minutes.
- Chop red peppers and set aside.
- In a large frying pan warm sesame oil and brown turkey with marinade.
- Stir in red peppers.
- *Note, depending on your meat the mixture might have a lot of liquid. If this is the case allow meat to simmer and evaporate off most of the liquid. If the mixture is dry add some water.
- Continue to cook until peppers are cooked to your liking.
- Salt meat to your taste.
- If you prefer the cashews slightly softened stir them into the mixture. If you prefer crunchy cashews add them as a topping or garnish.
- Spoon turkey into lettuce leaves.
- Garnish with chopped cilantro and cashews.
- Serve warm.