Chinese Turkey Lettuce Wraps
These low carb wraps are packed full of flavor!
Servings: 4 Servings
Calories: 306kcal
Ingredients
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- ¼ cup hoisin sauce found in the Asian food section of the grocery store
- 2 teaspoons olive oil
- 1 pound 93% lean ground turkey breast
- 2 cups finely chopped button mushrooms
- ½ teaspoon salt
- 1 1/2 teaspoons chili powder
- 3 cloves garlic minced
- 1 inch knob of fresh gingerroot finely minced
- 3 large carrots grated (about 1 ½ to 2 cups)
- 6 scallions green onions, finely chopped (about 1 ½ cups)
- 8 ounce can of water chestnuts, drained and finely chopped
- 1 head iceberg lettuce
Instructions
- In a small bowl, whisk sesame oil, soy sauce, brown sugar, and hoisin sauce. Set aside.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat. Add the mushrooms and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften. Add salt, chili powder, garlic, and ginger, and stir to combine. Add the soy sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly. Add carrots, scallions, and water chestnuts, and give the whole pan one final stir. Remove from heat.
- To serve, divide lettuce leaves among four plates. Spoon a small amount of turkey into each lettuce leaf and fold to eat.
Nutrition
Calories: 306kcal | Carbohydrates: 31g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 1197mg | Potassium: 1003mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8750IU | Vitamin C: 12.3mg | Calcium: 65mg | Iron: 3.1mg