Taste of Home
Asian Turkey Lettuce Cups
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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3 tablespoons reduced-sodium soy sauce
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2 teaspoons sugar
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2 teaspoons sesame oil
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1 teaspoon Thai chili sauce, optional
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1 pound lean ground turkey
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1 celery rib, chopped
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1 tablespoon minced fresh gingerroot
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1 garlic clove, minced
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1 can (8 ounces) water chestnuts, drained and chopped
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1 medium carrot, shredded
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2 cups cooked brown rice
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8 Bibb or Boston lettuce leaves
Directions
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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.
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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.
Nutrition 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.
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