• 2 tsp. coconut oil (or olive or grapeseed oil)
  • 1 lb. lean turkey chop meat (or could use chicken chop meat or beef if you are not doing the original meal plan)
  • 1 TBSP . fish sauce
  • 1 – 2 TBSP. Sriracha sauce (depending on how much heat you like)
  • o First time I made this I actually used the Chinese garlic chili sauce (like the one on restaurant tables at Chinese places) and it came out just as awesome.
  • 1 TBSP. water
  • Zest from 1 large lime
  • Juice from 1 large lime (about 1 1⁄2 TBSP. juice)
  • 1⁄4 cup thinly sliced green onion (I don’t like scallions so I opt to use 1⁄2 diced white/yellow onion)
  • 1⁄2 cup chopped cilantro
  • 1 – 2 heads iceberg lettuce (if using for lettuce wraps) Directions:


  1. Heat the oil in a heavy frying pan, then sauté the meat until it’s cooked through and starting to brown, breaking apart as it cooks.
  2. While meat cooks, mix together the fish sauce, Sriracha sauce, and water in a small bowl.
  3. Zest the skin of the lime and squeeze the juice. (You may need 2 limes to get enough juice, but only use the zest from 1 lime.)
  4. Thinly slice the green onions (or dice white/yellow onion) and chop the cilantro.
  5. When the meat is done, add the Sriracha sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn the heat off and stir in the lime zest, lime juice, onions and chopped cilantro.

Note – this freezes extremely well. I froze 2 oz. portions in the small Glad containers that fit exactly 2 oz. My favorite is this as a snack over either plain brown rice or quinoa since there is so much flavor.