I’ve been wanting to make lettuce wraps and have been looking for a good recipe that’s healthy and easy. I finally decided to venture out on my own to create wraps using lean ground turkey, water chestnuts, green pepper and onion, and a mixture of soy sauce and ginger. I put the filling in Romaine lettuce leaves because I’m not a fan – at all – of head lettuce and the market’s Boston lettuce didn’t look all that appealing.
These are very easy to make and low in fat and calories. I served with a side of grilled asparagus and my family loved them.
One package – about 20 ounces – of ground turkey
A cup of green pepper, diced
1/4 cup of onion, diced
1/2 cup mushrooms, diced
1 can of water chestnuts, diced
1 clove of garlic, minced
1/4 cup soy sauce
Saute ground turkey in a skillet with onion, green pepper and minced garlic. Simmer over medium heat until the meat is no longer pink.
Add the remaining ingredients – except water chestnuts – and simmer for five more minutes.
Add water chestnuts and heat through. Place a spoonful of the filling on a lettuce leaf and serve. If you use Romaine lettuce, you can eat the wraps like a hard shell taco. The Romaine lettuce is crispy and enhances the flavor the filling.
My family loved the low-fat Asian lettuce wraps and I did too. Since I’m the chief chef it’s up to me to come up with healthy meals that don’t take me all evening to prepare. This one scored points in all areas. The only problem we had with the wraps was portion control.
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