Turkey Lettuce Mushroom Wraps
Makes 2 servings
Macros: 201 Cal, Fat 11g, Carbs 4g, Fibre 1g, Protein 23g
1/2 tsp Avocado Oil
6 White Button Mushrooms (sliced)
1/2 Garlic (clove, minced)
227 grams Extra Lean Ground Turkey
1 tbsp Coconut Aminos
1/2 head Boston Lettuce
2 tbsps Cilantro (chopped)
In a skillet over medium heat, add the avocado oil along with the mushrooms and cook for 5 to 6 minutes. Reduce the heat slightly and add the garlic. Cook for one minute more.
Add the ground turkey and cook for 8 to 10 minutes, stirring occasionally until it is cooked through. Add the coconut aminos, stir and set aside.
Scoop the turkey mixture on to lettuce leaves and top with cilantro. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately two lettuce wraps.
No Coconut Aminos: Use tamari instead.
No Ground Turkey: Use ground chicken instead.
More Flavour: Add hot sauce and/or chili flakes.
Additional Toppings: Top with additional vegetables such as carrots, celery or bell pepper.
No Cilantro: Omit, or use basil instead.