Are you looking for a healthy, delicious, and fun picnic food? Something out of the norm?
We celebrated a friend’s birthday at Arbor Crest, a local winery and outdoor concert venue. These lettuce wraps were my contribution to our little celebration and they were a big hit.
They’re not your usual picnic fare so I wasn’t sure how’d they go over.
But it’s kind of my thing to bring something a little different. And they were scarfed up.
It’s not the first time I’ve taken Turkey Thai Lettuce Wraps on picnics. We’ve also enjoyed them as a light meal and served them as appetizers. High in protein, they are a fun, versatile food to serve for any occasion and all ages like them.
They are Whole30 approved as written but you can make them with more conventional ingredients by substituting soy sauce for coconut aminos and fish sauce in equal proportions.
Roasting the carrots and sweet potatoes with a dash of cinnamon gives sweet undertones to the turkey filling. Chop veggies in a small dice so when lettuce leaves are filled the bigger pieces don’t fall off. Lesson learned by me, thank you very much.
Remember to read your labels for Thai Red Curry Paste. Many brands include sugar but Thai True and the Thai Kitchen brand are clean. Fish sauce also commonly contains sugar, but not the Red Boat brand which I buy through Thrive Market. However, I’ve made these without fish sauce quite successfully too. You may need to season more with salt in that case.
This yummy recipe was adapted from vanessa_eats_clean_food. Try it and let me know how you like it. I hope you have a few more picnic plans to squeeze in this summer. It’s flying by.
1 large sweet potato, peeled and diced
4 carrots, peeled and diced
1 teaspoon cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 pound organic ground turkey
2 garlic cloves, minced
2 tablespoons Thai red curry paste
1 tablespoon coconut aminos
1 tablespoon fish sauce
1 cup shiitake mushrooms, chopped
1/4 cup green onions, chopped
Romaine lettuce leaves
Preheat your oven to 375 degrees with a rack in the middle. Line a baking sheet with parchment paper or lightly oil pan.
In a bowl toss together carrots and potatoes with cinnamon, garlic powder, sea salt, pepper and olive oil.
Spread in a single layer on the baking sheet. Roast for 15 minutes, until soft and slightly brown. Remove from oven. Set aside.
While the potatoes are roasting, brown turkey and chopped garlic on medium high heat in a large saute pan.
As the meat cooks, add Thai red curry paste, coconut aminos, and fish sauce.
Add mushrooms and scallions and saute for an additional 3-4 minutes.
Fold in the roasted sweet potatoes and carrots until well combined.
To serve: Place mixture on top of Romaine lettuce leaves. Garnish with chopped fresh scallions and hot sauce of choice, if desired.