I made these lettuce wraps last night and they were quick to prepare and delicious. Also, it’s nice that they are quite healthy, which is always a good feeling especially when coupled with such a satisfying flavor. This meal also included roasted acorn squash, which were cut into bite-size chunks and cooked on a baking sheet in a 375 degree oven. The squash was a perfect complement to the lettuce wraps. It also added a nice splash of color on the plate.
Let me know if you try these. I think you’ll enjoy them as much as I do.
16 Romaine leaves
1 pound lean ground turkey
1 tablespoon olive oil
1 large onion, chopped
2 cloves fresh garlic, minced
2 teaspoons soy sauce
2 teaspoons Asian (dark) sesame oil
2 teaspoons grated fresh ginger
2 grated carrots
1 package of snow peas 10 cherry tomatoes
1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2. Heat a large skillet over medium-high heat. Cook and stir turkey and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer turkey to a bowl. Cook and stir onion and garlic in the same skillet used for turkey until slightly tender, 5 to 10 minutes. Stir soy sauce and ginger in with onions. Add sesame oil and cooked turkey; stir until blended and cook until the turkey and other ingredients are warm, about 2 minutes.
3. Arrange lettuce 2 to 3 leaves on a plate and pile meat mixture in the center. Garnish with carrots and snow peas.