Asian Turkey Lettuce Cups offer a light yet flavorful bite. Made with seasoned ground turkey sauteed in soy sauce, garlic, ginger, and sesame oil, the mixture is spooned into crisp lettuce leaves and topped with shredded carrots, scallions, and a dash of sriracha. A low-carb favorite, ideal for appetizers or light dinners.
Ingredients
- Turkey Filling
- 8 ounces cremini mushrooms, diced
- Pinch of salt and pepper
- 2 teaspoons toasted sesame oil
- 1 pound lean ground turkey
- 1 small clove garlic, minced
- 1 teaspoon grated fresh ginger
- 3 green onions, thinly sliced
- Pinch of salt and pepper
- 8 ounces sliced water chestnuts (canned), drained
- Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisin
- 2 tablespoons rice vinegar
- 2 teaspoons Sambal Oelek (chili paste)
- 1 teaspoon toasted sesame oil
- Other Ingredients
- Butter, Bibb or Romaine Lettuce, washed and dried
- Sesame seeds and more sliced green onions for topping the lettuce cups (optional)
Instructions
Steps:
- Heat a large non-stick skillet over medium high heat.
- Spray the skillet with cooking spray or add a couple teaspoons of toasted sesame oil.
- Add in the chopped mushrooms along with a pinch of salt and pepper and sautè until softened, about 3 minutes.
- Remove the mushrooms from the skillet into a bowl and add 2 teaspoons of toasted sesame oil to the skillet.
- Add in the ground turkey and break it up into small crumbles.
- When the turkey is broken up add in the garlic, ginger, green onions and season lightly with salt and pepper.
- Cook the mixture through until the turkey is no longer pink then add in the water chestnuts.
- While the turkey is cooking whisk together all of the ingredients for the Asian sauce.
- Pour the sauce over the turkey mixture and stir together until combined and heated through.
- Remove from the heat and scoop some of the filling into the lettuce leaves.
- Top with more sliced green onions and sesame seeds if desired.
