- 2 oz. Maifun Brown Rice Noodles
- 1/2 lbs. Extra Lean Ground Turkey
- 6-8 Butter Lettuce Leaves
- 1/3 cup diced brown onion
- 1/2 cup chopped zucchini
- 1/2 cup shredded carrots
- 2 tbs. olive oil
- 3 tsp. Braggs Liquid Amino Acids
- 1/2 tsp Ground Coriander
- 2 cloves garlic crushed
- 1/4 cup crushed cashews
1 – Rinse butter leaves, separate and set aside.
2 – Place 1 tbs. olive oil in skillet on medium, add onions and garlic. Sautee for 2-3 minutes then add ground turkey. Break up any chunks and cook until browned. Set aside.
3 – Cook rice noodles according to directions on package, drain and set aside.
4 – Place remaining olive oil (1 tbs.) in skillet, add carrots, zucchini, Coriander and Braggs Liquid amino acids to skillet. Sautee on medium for approximately 3-5 minutes.
5 – Mix turkey, rice noodles, and vegetable medley all together in a large bowl. Scoop a serving of mixture onto each butter lettuce leaf. Top of crushed cashews. Serve.
*** If you like spicier dishes consider adding Sriracha sauce on top of lettuce wraps
Photo Credit: Stephanie Heymann