Thai turkey lettuce wraps
Serves: 4
Total time: 
Recipe by Lisa Roukin / Recipe photograph by Faith Mason
Thai turkey lettuce wraps
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
287Kcal
Fat
7gr
Saturates
4gr
Carbs
22gr
Sugars
17gr
Fibre
7gr
Protein
30gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- ½ tbsp coconut oil or groundnut oil
- 1 onion, finely chopped
- 1 x 500g pack turkey thigh mince
- 1 x 31g pack coriander, chopped
- 1 lemongrass stalk, very finely chopped
- zest and juice of 1 lime
- 2 tbsp coconut flour (or plain flour, see Kitchen Secret)
- 1 egg yolk
To serve
- 6 tbsp gluten-free Thai sweet chilli sauce
- 2 little Gem lettuces
- ½ small red cabbage, shredded
Step by step
-
In a nonstick frying pan heat
the oil and sauté the onion with seasoning for 8-10 minutes until soft. Spread on a plate to cool.
- Preheat the grill to high. Put the mince in a large bowl; add the coriander, lemongrass, lime zest and onion; season and mix. Make a well in the centre, add the flour and egg yolk; mix well.
-
With damp hands, divide into 24 balls. Put on a grill rack over a baking tray; grill for 5-6 minutes each side, until cooked through.TipIf you are not following a gluten-free diet, you can use plain flour instead of coconut flour
- Mix the chilli sauce with the lime juice. Separate the lettuce leaves; top with the shredded cabbage. Drizzle over some chilli sauce; top with a meatball. Keep the rest of the sauce on the side for dipping. Serve with rice, if you wish.
