Turkey-Ginger Lettuce Cups

Flavorful minced turkey simmered with ginger, scallion greens, and crunchy water chestnuts, scooped into crisp Boston bibb lettuce cups with steamed rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• fresh
• savory
• kid-friendly

Ingredients

• 1 pound ground turkey
• 1 head butterhead lettuce (leaves separated and washed)
• 1 can water chestnuts (8 oz can, drained and finely chopped)
• 2 package jasmine rice (pre-cooked pouches (8.5 oz each))
• 1 tablespoon avocado oil
• 1 tablespoon fresh ginger (freshly grated)
• 0.5 cup scallion greens (chopped, green tops only)
• 3 tablespoon gluten-free tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (pure)
• 1 tablespoon rice vinegar

Instructions

1. Heat avocado oil in a large skillet over medium-high heat. Add ground turkey and fresh ginger, breaking it apart with a spatula for 6 to 8 minutes until cooked through to an internal temperature of 165°F.
2. Add drained chopped water chestnuts, gluten-free tamari, toasted sesame oil, maple syrup, rice vinegar, and scallion greens to the skillet. Simmer for 3 minutes until the liquid reduces slightly and coats the meat.
3. Heat jasmine rice pouches in the microwave according to package instructions (about 90 seconds per pouch).
4. Spoon warm turkey filling into individual butterhead lettuce cups and serve warm alongside portions of steamed jasmine rice.

Notes

Store the cooked turkey filling separately from the lettuce leaves for ideal texture when reheating leftovers.

Nutrition (per serving)

• Calories: 410
• Protein: 30 g
• Carbohydrates: 44 g
• Fat: 13 g
• Fiber: 2.5 g
• Sodium: 760 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 70 mg