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Chinese
Turkey Lettuce Wraps
20 min total10 prep10 cook2 servings310 cal
Low-CarbKetoPaleoFlexitarianContains soy
Ground turkey browns with garlic and ginger, then simmers with water chestnuts, soy sauce, and hoisin for a savory, slightly sweet filling. Spooned into crisp butter lettuce cups, it's a light, low-carb dinner that's ready in under 20 minutes.
Ingredients
meat
- 350 gground turkey
produce
- 2 clovesgarlic
- 1 tbspginger
- 2 stalksgreen onion
- 8 leavesbutter lettuce
pantry
- 1.5 tbspsesame oil
- 100 gwater chestnuts
- 2 tbspsoy sauce
- 1 tbsphoisin sauce
Steps
- Mince the garlic and ginger, drain and finely chop the water chestnuts, and thinly slice the green onions, keeping the white and green parts separate.
- Heat the sesame oil in a skillet or wok over medium-high heat.
- Add the ground turkey, breaking it into crumbles, and cook for 5-6 minutes until browned and it reaches an internal temperature of 74°C (165°F).
- Stir in the garlic, ginger, and the white parts of the green onion, and cook for 1 minute until fragrant.
- Add the water chestnuts, soy sauce, and hoisin sauce, and cook for 2 minutes, stirring, until everything is heated through and glossy.
- Remove the pan from the heat and stir in the green parts of the green onion.
- Separate the butter lettuce leaves, rinse gently, and pat dry. Arrange them on a platter like small cups.
- Spoon the turkey filling into each lettuce leaf, dividing it evenly.
- Serve immediately, folding the lettuce around the filling as you eat.
Tips
- Cook the turkey in a hot pan without stirring too much at first — this helps it brown instead of just turning gray and steaming.
- Water chestnuts add crunch that survives the cooking — chop them small so every bite gets some.
- Add the hoisin toward the end of cooking since it has sugar in it and can burn if it hits the pan too early.
- Chill the lettuce leaves beforehand for extra crispness that holds up well against the warm filling.
