It’s not very often I do Thai food, but I love it when we can make it at home. Then I can guarantee it’s free of nuts and gluten. This cooked up fast and disappeared even faster. (My husband did add some more spice to his after we’d separated our servings out.)
Thai Turkey Lettuce Bowls
Servings: 4 people
Fast to fix and just a hint of spice
Print Recipe
Equipment
- Wok
Ingredients
- 2 tbsp olive oil
- 2 tsp fresh minced garlic
- 2 each scallions
- 1 lb ground turkey or ground meat of choice
- 1 handful fresh mushrooms
- 3 tbsp gluten-free chili oil or 6 tbsp sweet chili paste
- 1 1/2 tbsp gluten-free soy sauce
- 1 handful fresh basil leaves, chopped
- 2 bowls iceberg lettuce, to preference or use the full leaves as wraps
Instructions
- Heat Wok over med-high heat for 2 minutes. Add oil, garlic & scallions. Stir-fry for 2 minutes.
- Add in turkey and mushrooms. Cook until turkey is browned and completely cooked.
- Add in chili oil (or paste) & soy sause.
- Add in basil and mix until basil starts to wilt & becomes airomatic.
- Remove from heat & serve!
Notes
This is gluten-free, dairy-free, perfect addition to the 21 Day detox if you check labels for no sugars and no ‘natural flavors’. If you want it a bit more spicy, add in red pepper flakes or diced jalapenos!