{Gluten-Free} Spicy Thai Turkey Wraps


This 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.


{Gluten-Free} Spicy Thai Turkey Wraps

Recipe by Adapted from Cooking LightCourse: Dinner


Prep time


Cooking time




  • 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 tamari sauce

  • ¼ tsp fresh ground pepper

  • 3 tbsp lime juice

  • lime wedges

  • 1 c basil (optional)


  • Heat a non-stick pan over medium-high heat, then coat with 2 tsp of the EVOO.
  • 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.
  • 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.
  • Stir in fish sauce, sugar, soy sauce, and ground pepper, and cook for 1 minute.
  • Remove pan from heat and add lime juice and basil (if desired; we don’t like basil).
  • Serve with a lime wedge.

Let me know if you make this!

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  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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