- 1 teaspoon coconut oil
- 1 small shallot, minced
- 1 pound ground turkey
- 1 carrot, grated
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon gluten free fish sauce
- 1 heaping tablespoon honey
- 8 leaves large lettuce
- 1 1/ 2 cups cooked quinoa
- 1/ 4 cup roasted and chopped cashews
- 10 sprigs cilantro
- 1 green onion, sliced
- sambal olek, optional
Melt coconut oil in a large nonstick pan over medium high heat. Add shallot and cook for 2-3 minutes until they start to soften.
Add ground meat and grated carrot, breaking meat up with a fork until it is cooked through. Drain any excess fat and return meat mixture back to the pan.
Add lime juice, fish sauce, and honey. Stir to distribute ingredients evenly and cook for about 2 more minutes.
Arrange lettuce leaves on a plate. Fill with meat mixture and top with quinoa, cashews, cilantro, green onion, and, optionally, sambal olek.