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

Asian Turkey Lettuce Cups Recipe

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5 4
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Reviews for Asian Turkey Lettuce Cups

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 4, 2016

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

MY REVIEW
Reviewed Feb. 21, 2015

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

MY REVIEW
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
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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