Turkey Mushroom Lettuce Wraps


I’ve made these so many times in the last year, but when I went to find the recipe in my index last night, I realized I’d never made a post of these simple, dreamy, wraps. I suppose I’d always looked them up on Macheesmo, one of my favorite food blogs, with lots of Tex-Mex fare.


These wraps are really adaptable year round. In the summer when there are so many local peppers, those go in place of the mushrooms. Sometimes I’ll add shredded zucchini or carrots. It’s an easy way to tuck in more vegetables and the spices are just wonderful, but can be overwhelming if you don’t have some cool toppings. Guacamole is not optional.


Turkey Mushroom Lettuce Wraps
Adapted from Macheesmo

1 pound ground turkey
6 oz mushrooms, finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
2 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp red pepper flakes
1/2 tsp cinnamon
1 tsp hot sauce
1 Tbs coconut aminos (or soy sauce)
1 Tbs coconut oil
1/2 tsp salt
Butter or Romaine lettuce leaves


In a large skillet over medium high heat, cook the ground turkey, breaking the meat up with a wooden spoon and stirring well until all the pink is gone. Drain the excess liquid from the turkey carefully and put the turkey in a bowl to the side. Put the skillet back on the heat and melt the coconut oil in it. Add the onion, garlic, and mushrooms and cook until the mushrooms are tender and the onions are translucent, about 8 minutes. Add in all the spices, salt, hot sauce, coconut aminos, and cooked turkey. Stir well. Remove from heat and put the mushroom turkey mixture in a serving bowl. Wash and separate the lettuce leaves and arrange on a serving plate. Make your lettuce wrap at the table, spooning the mushroom turkey mixture into lettuce leaves and topping with salsa, lime, cilantro, and/or guacamole.



One thought on “Turkey Mushroom Lettuce Wraps

  1. Pingback: Archive: Early January 2013 Food Log | Good Life Farm

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