One of the biggest points of feedback I received when I first launched my blog was to post more healthy recipe content. It’s not that I don’t eat healthy, in fact the majority of my evenings I don’t eat meat, salads are consistently my lunch-of-choice, I limit snacking and I start the day with a small coffee and an RxBar. It’s not that I wasn’t taking my own advice as much as it is a bit more fun to talk about life’s indulgences, some of my favorites being wine, pizza & cheese boards to any of you who may be new around here.
With that said, I wanted to make sure what I am posting is really reflective of who I am. So I will be posting more healthy content moving forward, whether it be a favorite product, snack, recipe or tip. These turkey larb wraps from ‘What’s Gaby Cooking’ are easy and make for a healthy, satisfying meal in under 20-minutes. Perfect for an easy weeknight dinner. You can find her original recipe/post on them here! Should you feel like sticking around, the recipe from her is below along with some of the pictures I snapped of my assembly.
1 teaspoon vegetable oil
1 1⁄4 pounds ground turkey (I used 99% lean and they came out too dry. DEFINITELY feel free to use 94% lean to keep a little flavor and moisture in your turkey!)
4 cloves garlic, finely chopped
6 green onions, thinly sliced
2-3 tablespoons soy sauce
1-2 tablespoons sambal oleek
1 tablespoon brown sugar
Lettuce cups (a few heads of butter lettuce)
Thinly sliced red onions
1. In a large heavy bottom pot, heat the vegetable oil over medium high heat. Add the ground
turkey and using the back of a wooden spoon, break the meat apart and let cook until no pink
remains, about 8-10 minutes, making sure to sauté frequently to ensure even cooking.
2. Once the turkey has cooked, add the garlic and green onions and sauté for 1 minute until
fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with
salt as needed and reduce heat to low and simmer until ready to use.
3. To assemble, place equal amounts of the turkey larb mixture into a lettuce leaf, about 1/4 cup
per lettuce leaf. Top with the assorted garnishes and serve immediately.