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–+ servings
Servings: 4

Ginger Sriracha Turkey Wraps

Total: 20 minutes
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Ingredients 

  • 15 minutes & Dinner is served!
  • 1 lb ground turkey
  • 8 oz baby bella mushrooms, finely minced
  • 1/4 cup celery sliced on a diagonal
  • 4 green onions, sliced on diagonal
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tbsp avocado, olive or coconut oil
  • 1/4 cup Braggs liquid aminos, coconut aminos, GF tamari, or low sodium soy sauce
  • 1-2 Tbsp Sriracha sauce, optional, leave out if you do not want the spice

To serve:

  • Butter Lettuce leaves, romaine hearts or iceberg lettuce work well
  • Cilantro, optional

My favorite sauce for these is:

  • 1 Tbsp yellow mustard
  • 2 Tbsp Sriracha
  • 1-2 Tbsp aminos
  • Combine well & lightly dip or drizzle.

Instructions 

  • Heat oil in a medium sauté pan over medium heat.
  • Add Turkey and cook until lightly browned.
  • Add mushrooms, celery, green onions, ginger, and garlic.
  • Cook until fragrant and cooked through-just a few minutes.
  • Add liquid aminos and Sriracha--- stir to coat.
  • Scoop mixture onto lettuce leaves.
  • Top with cilantro, or extra green onions if desired, & your favorite dipping sauce.
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