Asian Lettuce Wraps Recipe
Asian Lettuce Wraps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is as tasty as the lettuce wraps found in national restaurants, but it's healthier! — Linda Rowley, Richardson, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground turkey
  • 1 jalapeno pepper, seeded and minced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh basil
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 tablespoons chili garlic sauce
  • 1 tablespoon sugar or sugar substitute blend equivalent to 1 tablespoon sugar
  • 12 Bibb or Boston lettuce leaves
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 2 cups bean sprouts

Directions

In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minute longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through.
To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling. Yield: 4 servings.
Originally published as Asian Lettuce Wraps in Light Recipes 2015, p50

Nutritional Facts

3 lettuce wraps: 259 calories, 12g fat (3g saturated fat), 78mg cholesterol, 503mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 tablespoon canola oil
  • 1 pound lean ground turkey
  • 1 jalapeno pepper, seeded and minced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh basil
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 tablespoons chili garlic sauce
  • 1 tablespoon sugar or sugar substitute blend equivalent to 1 tablespoon sugar
  • 12 Bibb or Boston lettuce leaves
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 2 cups bean sprouts
  1. In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minute longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through.
  2. To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling. Yield: 4 servings.
Originally published as Asian Lettuce Wraps in Light Recipes 2015, p50

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