This was one of those random, clean-out-my-fridge, T-0 days until next grocery trip meals. But it was just too darn easy and delicious not to share!
I used Romaine leaves (that was all I had) as little boats instead of a standard piece of iceberg or butter lettuce that you would typically use for lettuce wraps. They were just as good and had a slightly different look to them that I kind of liked.
As for the filling, I just browned some turkey in EVOO and added in a hodge podge mix of all my favorite Asian pantry/fridge staples: soy sauce, Sriracha, fish sauce, rice wine vinegar and peanut butter. A little avocado, cucumber and cilantro to finish it off and dress it up and there ya have it!
A super simple, healthy meal packed with flavor and protein! Enjoy.
Asian Lettuce Boats (serves 4)
1 lb ground turkey
1 tbsp EVOO
1 tsp low-sodium soy sauce
1 tsp fish sauce
1 1/2 tsp Sriracha (or to taste, depending on preferred spice level)
1 tsp rice wine vinegar
1 glove garlic, minced
1 tbsp natural creamy peanut butter
1 heart Romaine lettuce, washed, tops trimmed, and leaves separated
1 avocado, thinly sliced
1 cucumber, thinly sliced
1 tsp finely chopped fresh cilantro
1) Brown turkey in EVOO, seasoning with minimal salt and ground pepper to taste, crumbling to break up
2) Once turkey is cooked through, add in soy sauce, fish sauce, Sriracha, vinegar, and garlic and stir to combine. Let simmer for 1-2 minutes.
3) Add in peanut butter and stir to combine. Simmer until thickens, about 2 minutes.
4) Spoon turkey mixture into Romaine leaves. Top with sliced avocado, sliced cucumber and sprinkle cilantro over top to taste.