My family loved these Asian lettuce wraps. I used Romain lettuce because it’s crunchy, but head or Boston lettuce will also work.
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
Start with low fat ground turkey, seasoned with onion, green pepper and 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.
Simmer the turkey, onion, garlic, mushrooms and green pepper until meat is no longer pink.
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.
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