Main Dishes

Asian Turkey Lettuce Wraps


I make these Asian Lettuce Wraps a lot – they make an excellent appetizer for four or an entree for two.

2 teaspoons canola oil
3 cloves garlic finely chopped
1 ? piece ginger root (or approximately the size of 1 clove of garlic) finely chopped
1 small jalapeno pepper, seeds and ribs removed finely chopped
1 pound ground turkey breast
4 ounces mushrooms stems trimmed and diced
1 bell pepper, seeds and ribs removed diced
1/4 cup low sodium soy sauce or Tamari
1 tablespoon fish sauce
1 tablespoon sugar I used coconut palm sugar
1 teaspoon cornstarch
1 head Bibb lettuce for serving
cilantro leaves for serving
Finely chop garlic, ginger and jalapeno pepper. Combine and set aside. Clean mushrooms, trim stems and dice. Next, clean bell pepper, remove seeds and ribs. Evenly dice and combine with mushrooms. Prepare lettuce leaves for serving by washing and drying. You will want your lettuce leaves completely dry for serving. Pull cilantro leaves off stems and set aside in a small bowl. Heat large skillet over medium heat. Add canola oil, garlic, ginger and jalapeno. Cook for 1 minute, stirring constantly. Add turkey, mushrooms and bell pepper. Use a wooden spoon or spatula to break up the turkey. Cook for 6 to 8 minutes, stirring occasionally until turkey meat is cooked through. Mix the sauce again and pour into the skillet, stir to combine. Cook 2 to 3 minutes until sauce thickens. Remove from heat and serve with lettuce leaves. Top with cilantro and Enjoy!


39% DV

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57% DV

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10% DV

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