First, chop the mushrooms and cabbage (separating the cabbage leaves from the stems).
Then, lightly coat some olive oil or avocado oil in a large skillet or wok.
Once the oil has heated, add the ground turkey and stir-fry it over medium heat until it's no longer pink.
Remove the cooked turkey from the pan and set it aside.
Next, lightly re-coat your pan with oil and add the chopped cabbage stems and onions, and then sauté until tender (about 2 minutes).
Stir in the coconut aminos and five-spice powder to your cabbage stems and onions.
Then add cabbage leaves, mushrooms and water chestnuts to the pan and stir-fry for about 1 minute.
After that add back the cooked turkey to the skillet and stir fry until well combined and heated through (about 2 minutes).
Next, place lettuce leaves on a plate and scoop the stir fry mixture onto the lettuce cup. Roll or fold to create lettuce cups and enjoy!
Lastly, serve the finished product with optional sauces like Chinese hot mustard, garlic chili paste, teriyaki sauce, Thai chili sauce, or additional Coconut aminios.
Notes
21 Day Fix: Entire Recipe Serves 6: 6 1/2 Green container, 4 Red containers | Each Serving: 1 Green container, 1/6 Red containerFor 2B Mindset this makes a great lunch or dinner option because it's packed with veggies and protein. At lunch you can serve this with the fiber filled carb of your choice and at dinner you should be right on target with these ratios of veggies to protein.Weight Watchers0 2025 Points | 0 2023 Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points