Asian Turkey Lettuce Wraps

"I love to have this on hand."
 
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Ready In:
30mins
Ingredients:
9
Serves:
2-6
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ingredients

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directions

  • Heat 2 T oil in a large skillet.
  • Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
  • Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
  • Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
  • Turn into a serving dish and accompany with lettuce leaves.
  • To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
  • Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.

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Reviews

  1. This made an excellent addition to my Christmas appetizer buffet! I used lean ground pork instead of turkey with great results. Also substituted chopped water chestnuts for the zucchini for extra crunch. I served this with an Oriental dipping sauce. Thanks, GP!
     
  2. I have gone on a diet, but this time I have decided to approach it differently. Instead of feeling deprived I am glamourizing my meals. I had this for lunch, got some strange looks from fellow worker. I brought the filling and heated it up in micro, then rolled it up in the lettuce leaves.
     
  3. Very very easy to make. I highly reccommend cutting the oil in half for less fat. I also added water chesnuts in lieu of the zucchini, as well as minced garlic. As far as ease, I give it 5 stars. Flavor, 3 stars. Thanks for sharing!!
     
  4. This turned out very well. I cut the oil in half to lower the fat grams which didn't seem to compromise the dish. I threw in a couple of garlic cloves and used lite soy sauce. I had some big lettuce leaves so I rolled them up burrito style. Served with grilled eggplant slices for a light healthy meal. Thanks for sharing the recipe.
     
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Tweaks

  1. This made an excellent addition to my Christmas appetizer buffet! I used lean ground pork instead of turkey with great results. Also substituted chopped water chestnuts for the zucchini for extra crunch. I served this with an Oriental dipping sauce. Thanks, GP!
     

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