Spicy Turkey Lettuce Wraps

Like I mentioned before, we're on a mission to consume more veggies around here. My last grocery list was 50% produce, and our fridge is overflowing with fruits and veggies. I love it.

One thing I always look for in a recipe is something that can be made or prepped during nap time. This is one that I can completely finish before nap time is over. I found it on Our Best Bites, a cooking blog that has yet to let me down. It's perfect for a light dinner, or for something a little more filling we like to add spring rolls or egg rolls. Beckett doesn't like the lettuce, but he loves just the filling. It is one of the first dinner recipes I used when he was younger and we began Baby Led Weaning. Some of the ingredients say chopped, diced, or shredded, but I do the whole thing in my mini food chopper. It's super fast and easy, and I don't dirty very many dishes!

20 ounces super-lean ground turkey
1/4 cup chopped green onions
6 cloves garlic, minced
1 tablespoon minced ginger
1 1/2 cups seeded and diced cucumber
1 medium red bell pepper, seeded and chopped
1/2 cup shredded carrot
1/4 cup chopped cilantro
1/4 cup chopped cashews
1/2 jalapeno, seeded and diced OR Sriracha sauce to taste
Juice of 2 limes (about 4 tablespoons)
1 tablespoon soy sauce
1 tablespoon brown sugar
16 lettuce leaves (I live living lettuce)
In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.
When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the turkey mixture until it’s browning and crumbly.
While the turkey is cooking, combine the limes, soy sauce, brown sugar, and, if using it, Sriracha to taste. Set aside.
Place the remaining ingredients  in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.