Ground Turkey and Zucchini Lettuce Wraps

Every year when the weather gets warmer I tend to reach for lighter recipes. This one is an old favorite that has evolved over the years. It is relatively easy to make and only takes about 30 minutes. The recipe is also very versatile and while I used zucchini and a red bell pepper, feel free to use your favorite vegetable(s). I like to add the vegetables towards the end so they won’t get overcooked and retain some of their crunch.

While I served this on butterhead lettuce, any sturdy lettuce like romaine would work, as well as tortillas (either corn or wheat) or it could even be served over some fragrant Jasmine rice.

The recipe calls for 3 tbsp of lightly salted soy sauce but if you are concerned about salt content, 2 tbsp will work too. You can also leave out the sriracha sauce if you don’t like spice.

I served the wraps with Summer Watermelon, Cucumber and Feta Salad.

This makes about 4 servings.

INGREDIENTS:

1 tbsp olive oil

1 yellow onion diced

1 red bell pepper cut into strips

1 medium sized zucchini cut into strips

1 lb ground turkey

3 tbsp lightly salted soy sauce

1 tbsp sriracha (optional)

1 head of butterhead lettuce

STEPS:

1. Separate the lettuce leaves, wash them and set aside to dry while cooking the filling

2. In a non-stick frying pan heat the olive oile

3. Add the onions to the pan and sear until softened.

4. Add the ground turkey, use your spatula to break it up and cook until almost done

5. Add the zucchini and bell pepper strips, give everything a good stir and let cook a few minutes

6. Add the sriracha and soy sauce and mix thoroughly and let cook 2-3 minutes

7. Set the lettuce leaves on plates and portion the filling on them

8. Enjoy!