Asian Turkey Lettuce Cups Recipe

5 4 4
Asian Turkey Lettuce Cups Recipe
Asian Turkey Lettuce Cups Recipe photo by Taste of Home
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Asian Turkey Lettuce Cups Recipe

Read Reviews
5 4 4
Publisher Photo
Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. —Diana Rios, Lytle, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon Thai chili sauce, optional
  • 1 pound lean ground turkey
  • 1 celery rib, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 medium carrot, shredded
  • 2 cups cooked brown rice
  • 8 Bibb or Boston lettuce leaves

Directions

In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain.
Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves. Yield: 4 servings.
Originally published as Asian Turkey Lettuce Cups in Simple & Delicious August/September 2013, p18

Nutritional Facts

2 filled lettuce cups: 353 calories, 13g fat (3g saturated fat), 90mg cholesterol, 589mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon Thai chili sauce, optional
  • 1 pound lean ground turkey
  • 1 celery rib, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 medium carrot, shredded
  • 2 cups cooked brown rice
  • 8 Bibb or Boston lettuce leaves
  1. In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain.
  2. Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves. Yield: 4 servings.
Originally published as Asian Turkey Lettuce Cups in Simple & Delicious August/September 2013, p18

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Reviews forAsian Turkey Lettuce Cups

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xlsalbums User ID: 5254917 246572
Reviewed Apr. 4, 2016

"Yummm! Good and easy to prepare! We will do this one again!"

MY REVIEW
Zana87 User ID: 1211718 221078
Reviewed Feb. 21, 2015

"We eat this without the lettuce and like it just fine. Really good!"

MY REVIEW
girliesmom User ID: 7234925 213489
Reviewed Sep. 22, 2013

"Delicious, and an instant favorite. I use bagged, shredded carrot and instant rice to speed things up. I served as a salad over lettuce with fresh lime for squeezing over the top."

MY REVIEW
3152004703 User ID: 4957120 196024
Reviewed Jul. 2, 2013

"This came out amazing! I used thai peanut sauce instead of chili sauce. Everyone in the family ate this which is a miracle."

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