Teriyaki Turkey and Shiitake Mushroom Lettuce Wraps. Ground turkey is cooked to perfection with finely diced shiitake mushrooms and teriyaki sauce. Served in crunchy lettuce wraps with carrots, scallions, and diced jalapeno. Perfect for meal prep! A healthy paleo, gluten-free, grain-free, dairy-free recipe to add to your repertoire.
Thank you The Mushroom Council for sponsoring this post. The Mushroom Council encourages you to make healthier choices by incorporating mushrooms into your meat dishes!
If you’re looking for a super simple healthy and delicious recipe that is satisfying and still oh-so-good-for-you than this recipe is for you. Every single bite bursts with flavor! I couldn’t wait to share this one with you, it’s been on repeat for the last few weeks in my house.
You will love this recipe if you:
- Are in the “I love mushroom” club. I’m the president 🙂
- Love quick and easy recipes that pack a ton of flavor!
- Love finding ways to incorporate more plants into your diet!
- Are a meat eater, but you are also dedicated to adding veggies to every meal!
If you are on board with even one of those bullet points than let’s get cooking!!!
INGREDIENTS YOU WILL NEED TO MAKE THESE TERIYAKI TURKEY LETTUCE WRAPS
- Shiitake Mushrooms – Shiitake mushrooms lend a meaty rich flavor to this dish, they are also crazy town good for you!
- Ground Turkey – An excellent source of lean protein. You can use either ground dark meat or white meat in this recipe. If you use ground white meat you may need to add a bit more olive oil.
- Fresh Garlic and Fresh Ginger – Flavor in every bite means adding a ton of flavor to every step of the recipe. Any recipe that starts with ginger and garlic is a winner in my book!
- Teriyaki Sauce – I used a pre-made teriyaki sauce for this recipe that is coconut-based so it is soy-free and refined sugar-free, but feel “free” to use whichever teriyaki you love.
- Lettuce Leaves, Carrot, Jalapeno, Scallion – I like Boston bibb lettuce best for lettuce wraps (I used red leaf Boston lettuce here), toppings I kept pretty simple with fresh crunchy carrots, spicy jalapeno, and a nice onion zing from scallions. You could also add avocado, cucumber, or fresh cilantro or mint.
WHY SHIITAKE MUSHROOMS ARE SO GOOD FOR YOU!
I am a huge mushroom lover, so picking a favorite mushroom is like picking a favorite child. However, just like my family knows that deep down I am my mothers favorite (😉), shiitake mushrooms are truly my favorite mushroom.
They are rich and savory and make any dish better. Flavor aside, these fungi are hiding some pretty outstanding health benefits behind those gills!
You can find shiitake mushrooms in most grocery stores. In this recipe, you want fresh shiitake but dried shiitake are also a great pantry staple, they add a rich umami flavor to soups, saute’s, or stews.
Remove the stems of shiitake mushrooms (you can reserve them to make a mushroom stock, yum!), and use the caps for cooking.
Shiitake Mushroom Health Benefits:
This is by no means an exhaustive list, but here are a few stand out health benefits of shiitake mushrooms.
- Shiitakes are a unique plant because they contain all eight essential amino acids, similar to an animal protein.
- Shiitake mushrooms support immune function. One study found that regular consumption of shiitake mushrooms improved immunity by improving cell proliferation and activation and increasing Secretory IgA production. SigA or Secretory IgA is a crucial antibody to the bodies immune system. The same study also found that consuming mushrooms provides anti-inflammatory benefits.
- Research suggests that shiitake mushrooms have the ability to fight cancer cells. In a 2006 study, researchers found that shiitake mushrooms inhibited the growth of tumor cells due to the “mycochemicals” present in shiitake mushrooms.
Visit The Mushroom Councils website to learn more about the different variety of mushrooms and their health benefits!
HOW TO BECOME A BLENDITARIAN LIKE ME!
Wait. A what?
- / ,blend-ǝ-‘ter-ē- ǝn / noun /
- one who believes that the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable!
Yup, that’s me! I had no idea this was a thing, but I have been doing “this thing” (called “The Blend”) for quite some time. I love adding finely diced mushrooms to just about anything, but particularly to meat dishes. It’s a great way to reduce animal protein, increase plant foods, increase the nutrition profile of just about any dish, and most of all add a ton of flavor!
Mushrooms, after all, are the flavor king!
HOW TO BLEND
- Chop up your favorite mushroom variety to match the consistency of the ground meat. I typically hand chop but you could easily add mushrooms to a food processor for a quick chop.
- Blend the chopped mushrooms with the ground meat.
- Cook your mushroom-meat blend to complete the recipe.
- Optional: Prior to chopping, roast mushrooms for 10-15 minutes to enhance flavor. Cool, then chop and blend.
- Sometimes I saute the mushrooms prior to adding in the ground meat to eek out the maximum mushroom flavor.
A NOTE ABOUT TERIYAKI SAUCE
I used a soy-free, refined sugar-free teriyaki sauce in this recipe. You can use any teriyaki sauce you love or make your own.
MEAL PREP TIPS FOR TURKEY TERIYAKI AND SHIITAKE MUSHROOM LETTUCE WRAPS
Lettuce wraps are great for meal prep all week long!
- Store the lettuce leaves and veggie toppings in a separate container
- Store “The Blend” (turkey and shiitake mushroom deliciousness) in a different container
- Store a little extra teriyaki sauce (I’m a dipper so I love extra sauce)
- When ready to eat, gently heat the “The Blend” mixture and assemble your lettuce wraps.
- This will keep well in the refrigerator for 5 days.
All of this to say that you should run to the market right now and grab a big ol’ bag of gorgeous shiitake mushrooms and make these lettuce wraps. I promise all of your friends at work are going to be way jealous of your delicious lunch!!
More Lunch Recipes that You’ll Love!
I hope you love these Teriyaki Turkey and Shiitake Mushroom Lettuce Wraps! If you make them be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Thank you The Mushroom Council for sponsoring this post. Thank you for supporting the brands that support Abra’s Kitchen.
Teriyaki Turkey and Shitake Mushroom Lettuce WrapsPrint
- 6 ounces shiitake mushrooms about 2-3 cups finely chopped
- 1 tbsp olive oil
- 1 tbsp garlic, chopped
- 1 tbsp fresh ginger, chopped
- 1/2 tsp freshly ground black pepper
- 1 lb. ground turkey
- 1/3 cup teriyaki sauce
- lettuce leaves
- shredded carrot
- sliced scallions
- jalapeno, finely diced
- extra teriyaki sauce for dipping
Add olive oil to a large skillet, turn to medium low heat and add garlic and ginger. Saute for 2 minutes until fragrant. Add shitake mushrooms and black pepper. Cook for 3 minutes until tender. Add ground turkey to skillet and cook until no longer pink and fully cooked through. Add teriyaki sauce, and stir well coating the turkey mushroom mixture. Set aside.
Prepare toppings by shredding carrot, chopping jalapeno, and slicing scallion.
Assemble by adding mushroom meat mixture to a lettuce leaf. Top with carrot, scallion, and jalapeno and drizzle with a little extra teriyaki sauce.
Best Lettuce for Wraps:
I used red leaf boston lettuce for this recipe but I've found that traditional boston lettuce, romaine, red leaf, or green leaf all work equally well. You can double up the leafs for a "more stable" wrap.
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