Asian Turkey Lettuce Cups
A delightful and healthy dish featuring savory ground turkey with fresh vegetables wrapped in crisp lettuce leaves, perfect for a light lunch or dinner.
Ingredients
For the sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon Thai chili sauce (optional) Adjust for desired spice level
Main ingredients
- 1 pound lean ground turkey
- 1 rib celery, chopped
- 1 tablespoon minced fresh gingerroot
- 1 clove garlic, minced
- 1 can (8 ounces) water chestnuts, drained and chopped
- 1 medium carrot, shredded
- 2 cups cooked brown rice Can substitute with quinoa or cauliflower rice
- 8 leaves Bibb or Boston lettuce For serving
Instructions
Preparation
- In a small bowl, whisk together the soy sauce, sugar, sesame oil, and chili sauce until well blended.
- In a large skillet, cook the ground turkey and chopped celery over medium heat for about 6-9 minutes, or until the turkey is no longer pink, breaking it into crumbles as it cooks; drain any excess fat.
- Add the minced ginger and garlic to the skillet with the turkey and sauté for 2 minutes until fragrant.
- Stir in the soy sauce mixture along with the chopped water chestnuts and shredded carrot, cooking for an additional 2 minutes.
- Finally, mix in the cooked brown rice, heating everything through before removing from heat.
Serving
- Serve the turkey mixture in fresh lettuce leaves for a fresh and healthy meal.
Notes
For extra flavor, consider marinating the turkey in the soy sauce mixture for an hour before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate until serving for crispness. You can freeze the turkey filling but use within three months for best flavor.