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Ground Turkey Lettuce Wraps

Ground Turkey Lettuce Wraps

by Stacy Beeson, RD, LD


Posted on April 4, 2011 at 9:11 AM

Updated Tuesday, Nov 12 at 12:34 AM

Ground Turkey Lettuce Wraps (makes 18)

2 Tablespoons sesame oil

1¼ pound ground chicken, turkey or firm tofu

2 teaspoons each minced garlic and ginger

1 red onion, halved and thinly sliced

1 red bell pepper, cut into matchstick-sized strips

2 medium carrot, grated or cut into matchstick-sized strips

4 cups thinly sliced Napa cabbage (about ¼ large head)

1 cup thinly sliced red cabbage

1½ cups bean sprouts (about 3 ounces)

2/3 cup Teriyaki sauce

Salt and pepper to taste

18 leaves of romaine, butter or iceberg lettuce

Heat oil in a wok/nonstick skillet over medium-high heat. Cook chicken, garlic and ginger until lightly brown. Add the onion, pepper and carrot; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Add Teriyaki sauce and toss to coat. Season mixture with salt and pepper, divide among lettuce leaves and garnish with green onions and cilantro.

Nutrition Information (per serving): 220 calories, 6 grams of fat (.5 grams saturated fat), 3.5 grams protein, 38 grams carbohydrates, 4 grams fiber, 0 milligrams cholesterol.