Banh Mi Turkey Lettuce Wraps

I gotta tell ya!  I had a BLAST yesterday!  I taught a one hour Zoom cooking class with Dr. Tamika Henry of Unlimited Health Institute.  Dr Tamika and her colleague, Dr Malaika Woods are partnering in providing functional medicine in a group health setting.  I was Zoomed in to teach the group how to make a healthy and delicious dinner in an hour.

I shared a couple of must-have kitchen tools that make tedious work quick and easy.  I also shared some of my favorite secret ingredients to stay within a Paleo or auto-immune protocol (AIP.)  We had a couple of people cooking along with us, which totally reminded me of one of my favorite cooking shows, Cooking Live with Sarah Moulton.  Did anyone else ever watch this show in the late 90’s?  My husband and I used to watch it together after work.  I learned a lot from Sarah Moulton and count her as one of my inspirations for teaching now.

Back to my online cooking class, we made Banh Mi Turkey Lettuce Wraps that are perfect for hot summer days!  There’s plenty of crunch from the lettuce and pickled vegetables not to mention the depth of flavor added by the banh mi sauce.  The recipe may seem like a lot of work, but it’s super easy!

I’ve created links for some of the more difficult to find ingredients.  I generally can find them in most grocery stores here in So Cal, but if you can’t I would encourage you to just order them online.

coconut vinegar

fish sauce

coconut aminos

coconut oil

I use my two favorite chef tools in this recipe as well.  My julienne peeler and my microplane.  Trust me!  You want these in your kitchen!

Just so you know… I get commissions for purchases made through links in this post. 

[lt_recipe name=”Banh Mi Turkey Wraps” servings=”4-6″ prep_time=”40M” cook_time=”15M” total_time=”55M” difficulty=”Easy” summary=”A super fresh summer meal with all the flavors of banh mi, but with safe ingredients for Paleo and AIP.” print=”yes” ingredients=”For the pickled veg…;1 large carrot;1 daikon radish;¼ cup coconut vinegar or apple cider vinegar;1 tsp honey;½ tsp salt;For the dressing…;½ cup cilantro;1/3 cup mint;2 tbls grated horseradish (or, if not AIP, substitute several slices pickled jalapenos);juice of 1 lime;1/3 cup extra virgin olive oil;2 tsp fish sauce;2 tsp coconut aminos;2 tsp honey;For the meat…;2 lbs ground turkey;2 tbls coconut oil;3-4 garlic cloves, minced;juice of 1 lime;1 tbls honey;salt to taste;2 heads butter lettuce, leaves pulled apart;” ]Julienne the carrot and the radish and place in a bowl with a lid. Add the vinegar, honey, and salt. Place the lid on the bowl and give everything a good shake. Let sit at room temperature while you complete the dish. (Store in an air tight container for up to a week.);;Place all dressing ingredients into a high-powered blender and puree until smooth. (Store in air tight container for up to a week.);;Place the coconut oil in a large skillet over medium-high heat. When the oil has melted and the skillet is hot, add the ground turkey. Use a spatula to break up the turkey and continue turning it occasionally until the meat is browned.; Add the garlic and cook for 1 minute more.; Add the lime juice, honey and salt to taste.; Remove from heat.;;Layer 2-3 lettuce leaves together add a spoonful of ground turkey, some pickled veg, and a drizzle of the dressing. Voila![/lt_recipe]