Sunday, January 7, 2018

Asian Turkey Lettuce Wraps


1¼ lb. fat-free lean ground turkey
1 Tbsp olive oil
1 clove garlic, minced
⅛ tsp. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 Tbsp hoisin sauce
2 Tbsp lower-sodium soy sauce (green top)
1 Tbsp rice vinegar
2 tsp. roasted red chili paste
⅛ tsp. salt
12 Boston lettuce leaves

  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
  3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
  4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!
Notes: Brittany has made these a couple times and really enjoys them. The second time she made them, she used Romaine lettuce, since it is less expensive, and it still tasted just fine. This is a nice light, yet satisfying meal.

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