Move over P.F. Chang’s because this is bursting with flavor! I made this with turkey instead of chicken because that’s what I had on hand (chicken is typically found in this dish however, I think either work as they are both poultry and generally have the same flavor). Butter lettuce is the absolute best choice for this because it’s so flexible and doesn’t rip apart. It really holds it’s shape and makes the perfect vessel for this scrumptious savory filling. The ginger, lemon, onion and coconut aminos are absolutely dynamite!
This dish comes together in one skillet (which is amazing because I hate doing dishes!). The key to maximizing the flavor on this one is to not skip on the fresh lemon and cilantro! They add such freshness and vibrancy… YUM YUM YUM! This dish is Autoimmune Protocol (AIP) and Candida friendly!
For this recipe, you will need the following ingredients:
- 1 Tbsp. garlic infused olive oil
- 1 Pound ground turkey
- 2 Tbsp. coconut aminos
- 1 Tbsp. fish sauce
- 1 Tbsp. garlic powder
- 1 Yellow onion diced
- 2 Carrots diced
- 2 Stalks celery diced
- 1 Tbsp. ginger
- 1/2 Red onion (diced – for garnish)
- 1 Bunch of scallions (thinly sliced – for garnish)
- 1 Bunch of cilantro (for garnish)
- Over medium heat, add garlic infused olive oil to a large skillet.
- Add celery, carrots, and onions until soft and translucent.
- Add ground turkey and break a part so that it is ground into small pieces. Heat until browned and cooked all the way through.
- Add in spices.
- Add fish sauce and coconut aminos.
- Add zest of whole lemon and juice of half a lemon (highly recommend not skipping this step as it adds a depth of flavor that makes this yum!).
- Take butter lettuce cups and add filling.
- Top with scallions and cilantro.