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Asian Lettuce Wraps with Miso Roasted Kabocha Squash

Lettuce wraps inspired by my favorite flavors of Japan and Thailand. Ground turkey cooked aromatics, miso roasted kabocha squash, crisp fresh veggies, and avocado are all topped with yuzu hot sauce and toasted sesame oil!

Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people (about 3 wraps per person)
Author Lindsey

Ingredients

Roasted Kabocha Squash and marinade:

  • 1 large kabocha squash, peeled, seeded, and cubed
  • 2 tbsp white miso
  • 2 tbsp maple syrup
  • 2 tbsp toasted sesame oil
  • 4 tsp low sodium soy sauce Sub coconut aminos if strict paleo
  • 4 tsp rice vinegar
  • 1 pinch cayenne pepper

Turkey Lettuce Wraps

  • 2 medium heads butter lettuce can sub romaine, chard
  • 1 1/2 lbs ground turkey
  • 2 tbsp avocado oil
  • 1 medium sweet yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 2 tsp garlic, minced
  • 2 tbsp rice vinegar
  • 2 tbsp low sodium soy sauce sub coconut aminos if strict paleo
  • 1 tbsp coconut sugar
  • 2 tsp sriracha
  • 1 tbsp toasted sesame oil
  • 1 tbsp yuzu hot sauce Plus extra for serving
  • 2 large carrots, cut like matchsticks
  • 5 green onions, greens and whites thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup jicama, cut similar to carrots
  • 3 tbsp Thai basil, finely chopped
  • 1 avocado, thinly sliced (Optional)

Instructions

To roast kabocha squash:

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together ingredients for kabocha marinade. Once smooth, add kabocha squash cubes to bowl and toss until coated. Pour onto baking sheet lined with parchment paper, and bake for 40 minutes, tossing halfway through. 

For lettuce wraps:

  1. In a small bowl, whisk together rice vinegar, soy sauce, coconut sugar, and sriracha. Set aside.

  2. In a large sauté pan over medium heat, add avocado oil, onion, and ground turkey. Use stirring spoon to break turkey into small pieces and stir occasionally. Cook uncovered for five minutes, then add ginger and garlic. Continue cooking until turkey is crumbled and barely has any pink spots, then add in rice vinegar sauce. Stir to coat completely, and cook uncovered for three minutes, tossing occasionally, until the sauce is mostly absorbed. Remove from heat, and drizzle with sesame oil and Yuzu sauce. Let cool.

  3. In a large bowl, combine chopped carrots, green onions, bell pepper, jicama, Thai basil, cooled turkey and juice. Toss everything until combined.

  4. To serve, top a whole butter lettuce leaf with a scoop of the turkey mixture, a few pieces of roasted kabocha squash, and a slice of avocado (if using). Then drizzle with additional toasted sesame oil and Yuzu sauce. Enjoy!

Recipe Notes

I buy my toasted sesame oil at Trader Joe's. 

Kabocha squash recipe adapted from Ful-Filled.