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–+ servings
Rainbow lettuce wraps on a white platter with cashew butter sauce.

Rainbow Lettuce Wraps

These bright and colourful lettuce wraps packed with skin-loving antioxidants. They're also full of flavour and hit all the right spots.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 people
Author: Katie Stewart

Equipment

  • Large pan
  • Food processor or blender (optional)

Ingredients

For the meat:

  • 1 tbsp avocado oil
  • 1 lb ground turkey
  • 1/2 tsp turmeric powder
  • 1/4 tsp ginger powder
  • sea salt (to taste)

For the wrap/filling:

  • 1 head lettuce (Boston bibb or romaine)
  • 1 red pepper (thinly sliced)
  • 1 carrot (julienned or grated)
  • 1 mango (peel removed and thinly sliced)
  • 2 green onions (thinly sliced)
  • 1 tbsp sesame seeds (I used black)

For the sauce:

  • 1/3 cup cashew butter
  • 1/4 cup water
  • 1/2 lime (juiced)
  • 2 tbsp coconut aminos (sub wheat-free tamari)
  • 1 tbsp coconut sugar
  • 1/4 tsp sea salt

Instructions

  • Heat the avocado oil in a large pan over medium heat. Add turkey, turmeric, ginger and salt. Saute until cooked through. Set aside.
  • While the turkey is cooking, prep your produce and set aside.
  • In a small food processor or blender, add all the ingredients for the cashew sauce. Mix until well combined. If you don’t have a food processor or blender, use a fork to stir well.
  • You can serve the wraps family style so everyone can make their own or you can pre-assemble them before serving.
  • To assemble, place a piece of lettuce on your plate then add the turkey and top with each produce item. Finally, drizzle the cashew sauce over top and sprinkle with sesame seeds.