Healthy Turkey & Cucumber Lettuce Wrap

If you are a fan of P.F. Changs’ lettuce wraps like we are then you will seriously LOVE these.  Not only are the flavors in this dish insane, but the entire recipe literally only takes about 15 minutes from start to finish!  I used ground turkey in place of beef which I actually prefer better, but you could also use ground chicken.  You could also throw in some chopped shiitake mushrooms for added texture and flavor, but my hubby and I aren’t the biggest fan of mushrooms so we hardly ever eat them.  I know….we can be pretty picky.  Just something I’d like to note, when purchasing lettuce for these wraps, make sure to specifically buy Boston lettuce leaves as they are the perfect size and shape to hold everything in this dish together!  I made that mistake on my last recipe of buying just a random head of lettuce.  Our wraps completely fell apart, the leaves were way to big and they just looked like an unappetizing hot mess.

  Healthy Turkey & Cucumber Lettuce Wrap

  • 1¼ lb. fat-free lean ground turkey
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • ⅛ tsp. ground ginger
  • 4 green onions, thinly sliced
  • 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
  • 3 Tbsp hoisin sauce
  • 2 Tbsp lower-sodium soy sauce (green top)
  • 1 Tbsp rice vinegar
  • 2 tsp. roasted red chili paste
  • Pinch of salt
  • 12 Boston lettuce leaves

  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.

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