When I go to the Thai restaurant, I absolutely love the appetizers, particularly the lettuce wraps. With fried little morsels of goodness, topped with a soy sauce, and fresh herbs and rice noodles, it’s one of the best parts of going out. This is our own take. A recipe filled with layers of flavor, made in 30 minutes, fresh herbs, and Whole30 approved.
Keep reading for the full recipe after the jump!
Thai Lettuce Wraps (Whole30 Approved)
- 3 T sriracha
- 1 lb ground turkey
- 1/4 C almond flour
- 1/4 C coconut flour
- 1 egg
- 1/3 C diced scallions
- 3 T coconut liquid aminos
- 1/2 t granulated garlic
- 1/2 t ginger
- 2 T organic extra virgin olive oil
- 1 head of romaine lettuce, split into leaves
- Fresh mint and cilantro, for garnish
Preheat oven to 350 degrees F.
Begin by dicing fresh ingredients. In a large bowl, place ground turkey. With your hand add a well in the middle. Place flour, sriracha, egg, scallions, liquid aminos, sriracha, garlic, and ginger. Thoroughly mix and combine ingredients until everything is incorporated. Using clean hands, form mixture into meatballs. Place on cookie sheet lined with aluminum foil. Using a pastry brush, brush on extra virgin olive oil on meatballs to add extra moisture. Put meatballs in the oven and bake for 20-25 minutes or until the internal temperature is 180 degrees.
To serve: Place meatballs on romaine leaves, top with fresh mint or cilantro, diced scallions, and sriracha. Pick out your favorite topping options and enjoy!