Turkey and Veggie Lettuce Wraps

Turkey and Veggie Lettuce Wraps

Prep: 15 mins | Cook: 12 mins

Serves: 4 people

Low-Carb

Ingredients

  • 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced small
  • 1 cup water chestnuts, drained and chopped
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 head Boston or butter lettuce, leaves separated
  • 2 green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add onion and sauté for 2-3 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes.
  5. Add bell pepper and water chestnuts, and cook for 2 minutes.
  6. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, hoisin sauce, ginger, and red pepper flakes (if using).
  7. Pour the sauce mixture over the turkey mixture and stir to combine. Cook for 2 more minutes until everything is well coated and heated through.
  8. Remove from heat and stir in half of the green onions and cilantro.
  9. To serve, spoon the turkey mixture into individual lettuce leaves.
  10. Garnish with remaining green onions and cilantro.
  11. Serve with lime wedges on the side.

Nutrition Facts

Per Serving:

  • Calories: 280
  • Protein: 25g
  • Carbohydrates: 10g
  • Fat: 16g
  • Fiber: 3g

Notes

  • For a spicier version, add more red pepper flakes or a dash of sriracha.
  • You can substitute ground chicken or lean ground beef for the turkey.
  • For a vegetarian option, try using crumbled tofu or tempeh instead of meat.
  • The filling can be made ahead and refrigerated for up to 3 days. Reheat before serving.