Quick, savory Asian-inspired turkey lettuce wraps — done in 20 minutes with ground turkey, water chestnuts, and a simple coconut aminos sauce. Served in butter lettuce cups over white rice for a fresh, satisfying weeknight dinner.
In a small bowl, combine the coconut aminos, sriracha, rice vinegar, and walnut oil. Mix thoroughly with a fork. Set aside while you cook the turkey — letting the sauce sit gives the flavors time to blend.
Heat 2 tablespoons of avocado oil in a 10-12 inch skillet over medium-high heat.
Once the oil is hot, add the ground turkey to the skillet, breaking it up into smaller pieces with the side of a fork as it cooks. Add the salt. Brown the turkey, cooking it completely through — about 10–12 minutes.
Reduce the heat to medium. Make a well in the middle of the turkey and pour the remaining 1 tablespoon of avocado oil into the well. Add the pressed garlic and grated ginger, stirring to make sure all of the spices are heated. This should take 1–2 minutes.
Stir the chopped water chestnuts into the turkey. Pour the sauce evenly over the meat and water chestnuts. Cook for 1 more minute to bring everything together.
Remove the skillet from heat and stir in the sliced green onions.
Serve the turkey mixture in butter lettuce or romaine cups on top of warm white rice. Day-old refrigerated rice works especially well — see the recipe notes for why.