Turkey

Turkey Taco Lettuce Wrap

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes! This recipe is found on evolvingtable.com. Click the photo for the full recipe.​

Ingredients:

  • 1 Tablespoon Olive Oil

  • ¾ cup Yellow Onion, chopped

  • 1 lb. 95% Lean Ground turkey

  • 2 Cloves Garlic

  • Salt and Freshly Ground Black Pepper

  • 1 Tablespoon Chili Powder 

  • 1 teaspoon Ground Cumin

  • ½ teaspoon Paprika

  • ½ cup Tomato Sauce (Nutrition Template us 1/4 cup tomato juice)

  • ½ cup Low-Sodium Chicken Broth

  • Iceberg or Romain Lettuce Leaves, doubled up, for serving

  • Shredded Mexican Cheese, Diced Roma Tomatoes, Diced Red Onion, Diced Avocado, Chopped Cilantro, Plain Geek Yogurt, for serving

Instructions:

  1. Heat olive oil in a non-stick skillet over medium-high heat. Add onion and sauté 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.

I LOVE this! It is a great way to eliminate wheat and simple carbs from your diet and eat tacos at the same time! Who knew that was possible?! 

Ingredients:

  • 2 Tablespoons Olive Oil, divided

  • 1 lb. Ground Turkey

  • 1½ cup Sweet Onion, finely diced

  • 1 cup Carrots, shredded

  • ½ teaspoon Ginger, minced

  • 3 Cloves Garlic, crushed

  • ¼ cup Chicken Broth

  • 5 cups Cabbage, cut into 1/4-inch shreds

  • 2 Tablespoons Coconut Amnios, Tamari, or Soy Sauce, Gluten Free

  • 2 teaspoons Apple Cider Vinegar or Rice Wine Vinegar

  • ½ teaspoon salt, to taste

  • ¼ teaspoon pepper, to taste

  • 1 teaspoon Toasted Sesame Oil

  • Toasted Sesame Seeds, optional

  • Green Onions, optional

Instructions:

  1.  In a large sauté pan over medium heat drizzle 1 tablespoon of olive oil and add ground turkey or beef. Cook for 5-6 minutes, or until the turkey is almost cooked through.

  2. Push the turkey aside in the pan and add onion and other tablespoon of oil. Sauté for 3-4 minutes.

  3. Add shredded carrots, garlic, and ginger and sauté for 2 minutes. Stir the vegetables and turkey together. 

  4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

  5. Add cabbage, coconut amnios, vinegar, salt and pepper. Stir well and cover with lid. Reduce heat to medium-low and cook for 12-15 minutes until cabbage is to your desired tenderness. 

  6. Just before serving add some toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice or eat it in a bowl by itself.