Name: Asian Turkey Lettuce Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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; Butter, Bibb or Romaine Lettuce, washed and dried; Sesame seeds and more sliced green onions for topping the lettuce cups (optional)

No need to order lettuce wraps from your favorite Asian restaurant when you can make these easy, healthy and super flavorful Asian Turkey Lettuce Cups at home!

Well it’s about time Friday got here! This week has really been dragging. Sure I’ve been busy, but I’ve also been unmotivated to work. I’m missing all that free time from the last two weeks as I’m sure many of you are too. But we made it through the work week and now we can kick back and enjoy two days of freedom! My freedom unfortunately will be spent working on the massive painting project I started during the last week in December.

I’ve been wanting to repaint our living room, family room, kitchen and loft for a while now and finally decided since I had the time to just go for it. It’s a huge project, but I’m dying to have a lighter paint color in those rooms. Last week I got the living room done, which was a beast since the ceilings are two stories tall, and parts of the kitchen. I was so motivated, but somehow this weekend not so much. Luckily my husband is over his cold that had him laying around most of last week, so hopefully that will make things go a little faster. With all my time being spent with a paintbrush and roller in my hand there won’t be much time for cooking, which is where these Asian Turkey Lettuce Cups become necessary.

I absolutely love lettuce cups or wraps, whatever you want to call them. They are great if you are trying to cut back on carbs, which after the excess amount I ate last month I’m currently watching mine, not eliminating, just cutting back. Unlike the calorie laden ones you order from your favorite Asian restaurant, these Asian Turkey Lettuce Cups are lightened up without losing any of the flavor.

Lean ground turkey keeps the fat under control and what you lose in flavor by eliminating a lot of the fat is made up in the wonderful Asian flavored sauce. The sauce is a combination of low sodium soy sauce, hoisin, rice vinegar, sambal oelek (chile paste) and toasted sesame oil. You’ll also find cremini mushrooms, fresh grated ginger and green onions for fresh flavor along with water chestnuts for crunch. The filling for the lettuce cups comes together quickly in a skillet and can be on the table is 30 minutes. It’s just the kind of healthy, but indulgent tasting dinner I’ll need after a long day of painting!

Asian Turkey Lettuce Cups

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

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.

Notes

If you can't find Sambal Oelek, Sriracha may be used instead. Adjust the amount to your preference of spiciness.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 126mgSodium: 955mgCarbohydrates: 20gFiber: 7gSugar: 7gProtein: 38g