• 1 Pound ground turkey
  • 1 Tablespoon Gluten Free Fish Sauce
  • 1 Tablespoon Tamari
  • 1 Tablespoon sambol chili paste
  • 1 Tablespoon honey
  • 2 Cloves garlic (Grated)
  • 1 Inch Piece of Ginger (Grated)
  • 2 Tablespoons chopped cilantro
  • 1 Scallion (Chopped)
  • 1 Cup Thinly Sliced Cucumber
  • 1/2 Cup Julienne Peeled Carrot
  • 1/2 Cup Thinly Sliced Red Cabbage
  • 2 Tablespoons Ume Plum Vinegar
  • 1/2 Teaspoon Coconut Sugar (Optional)
  • 1 Clove garlic (Grated)
  • 2 Tablespoons Chili Sauce
  • 1 Tablespoon Organic Coconut Amino Sauce
  • 1 Tablespoon Organic Honey
  • Lettuce Boston Bib or Butter Lettuce
  • Extra Chili Sauce and Honey mixed together for Dipping
3 Servings
Prep Time 30 mins
Total Time 30 mins
Servings 3 Servings


  • Make the turkey - Bring a pan to medium heat with a little oil. Add the turkey and cook for 5 minutes until fully cooked, breaking it up as you cook into small crumbles. Remove from heat to a large bowl.
  • Add the fish sauce, tamari, sambol, honey, garlic, ginger, cilantro, and scallion. Stir to combine and store in the fridge until ready to use. This should be served room temp or colder.
  • Make the slaw - Mix all the slaw ingredients in a bowl and stir to combine. Season with a pinch of salt. Store in the fridge until ready to use.
  • Build the wraps - Start with a piece of lettuce, Top with the turkey mixture, then the slaw. Serve with some Thai sweet chili sauce for dipping.