Teriyaki Turkey and Shitake Mushroom Lettuce Wraps

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.

5 from 1 vote

Teriyaki Turkey and Shitake Mushroom Lettuce Wraps

Teriyaki Turkey and Shiitake Mushroom Lettuce Wraps. A healthy paleo, gluten-free, grain-free, dairy-free recipe to add to your repertoire.

Prep Time10

Cook Time7

Course: Main Course

Cuisine: American

Servings: servings

Calories: 133kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

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

Instructions

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.

Notes

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.

Nutrition