These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!

These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!

Easy dinners for the WIN!  It was a couple of months ago when I whipped up some super simple asian lettuce wraps with what we had on hand and people on instagram were asking for the recipe.  I thought to myself, oh I will have to redo it for the blog but with fresh veggies and maybe a more elaborate sauce.  THEN I thought, wait, isn’t the reason people want this recipe because it was so easy and used frozen veggies??  Why the heck change a thing?  So I recreated the easy, thrown together way so you can have the ease of making them on any old weeknight.  I also added in sweet potatoes because I feel like a carb is needed in just about every meal I eat. Then the frozen veggie mix I used was just straight up broccoli, carrots and cauliflower – a perfect combo!

I also loved the leftovers from this meal!  The next day I just heated up the turkey mix in a little bowl and ate it with a fork – maybe add some avocado?  Now we are just getting crazy.  I am thinking maybe I can make this to put in the freezer for baby time too!!  Which is in less than 4 weeks… AH!

These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!

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Iceberg lettuce or green cabbage make perfect lettuce wraps!

These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!

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These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!

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Turkey & Sweet Potato Asian Lettuce Wraps

  • Author: Kelsey

Ingredients

  • 1 tablespoon sesame oil (or avocado or olive)
  • 1 cup finely chopped sweet potato
  • 1 pound ground turkey
  • 3 cups frozen asian stir fry veggies, chopped (make sure there is no corn if doing whole30!)
  • ⅔ cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon ground ginger
  • 2 teaspoon arrowroot powder
  • Salt and pepper
  • 1 head of green cabbage or iceberg lettuce.

Instructions

  • Place a large skillet over medium high heat.  Add sweet potatoes to the pan and cook for about 4 minutes, stirring occasionally, before adding in the turkey.  Once turkey is added, break it up and mix it with the sweet potatoes and cook for 4-5 minutes until turkey is cooked through.
  • Add chopped frozen veggies to the pan and stir to combine.  
  • In a bowl or measuring cup combine coconut aminos, apple cider vinegar, fish sauce, garlic powder, ground ginger and arrowroot powder and whisk to combine and break up the arrowroot.
  • Pour the sauce over the turkey and veggies and stir to combine, cooking until the sauce thickens.  Season with salt and pepper to taste.
  • Serve in green cabbage or iceberg lettuce wraps
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