{Gluten-Free} Spicy Thai Turkey Wraps

spicy-thai-turkey-wraps-mainThis recipe is one of our favourites; it is adapted from the Cooking Light December 2012 issue. I prefer lettuce wraps, and my fiancé prefers corn tortillas. They taste great either way! When I went to the grocery store, they didn’t have serrano peppers, so I used about half a poblano pepper instead.




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{Gluten-Free} Spicy Thai Turkey Wraps
Recipe type: Entree
Serves: 4
  • 4 tsp extra virgin olive oil
  • ½ cup minced shallots
  • ½ - ¾ cup thinly sliced red bell pepper
  • 4 teaspoons minced fresh garlic
  • 1 - 1.25 lbs ground lean turkey
  • 2 Thai or serrano chiles, minced
  • 2 tbsp fish sauce
  • 1 tbsp dark brown sugar
  • 4 tsp gluten-free reduced sodium soy sauce
  • ¼ tsp fresh ground pepper
  • 3 tbsp lime juice
  • lime wedges
  1. Heat a non-stick pan over medium-high heat, then coat with 2 tsp of the EVOO.
  2. Add shallots and sauté for 2 minutes. Add red bell pepper and sauté for one minute. Finally, add garlic and sauté for 30 seconds. Put shallot mixture aside.
  3. Coat the pan with the remaining EVOO and turkey and cook for about 5 minutes, until browned. Drain turkey, and place in pan. Add chiles and cook for 1 minute. Add shallot mixture.
  4. Stir in fish sauce, sugar, soy sauce, and ground pepper, and cook for 1 minute.
  5. Remove pan from heat and add lime juice.
  6. Serve with a lime wedge
If preferred, you can add 1 cup of basil when you add the lime juice


Let me know if you make this!





  1. These taste so good! Made them for my husband the other night, using grass-fed ground beef instead of turkey. Turned out delicious and we still had room for coconut four pancakes for dessert! Ha! Thanks so much! xxx
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