Turkey lettuce cups


Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

Makes 5 servings


• 2 pounds 93/7 lean ground turkey
• 2 garlic cloves
• ¼ tsp. ground ginger
• 4-6 green onions, thinly sliced
• 2 (8 oz.) cans sliced water chestnuts, drained and chopped
• ¼ cup hoisin sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon roasted red chili paste
• 12-15 Boston lettuce leaves
• Optional: shredded carrots, bean sprouts and/or chopped fresh cilantro as toppings


1. Heat large non-stick skillet over medium high heat. Add turkey, garlic, onion and ginger and cook for 6 minutes or until turkey is browned, breaking into chunks with a spoon while cooking.

2. Combine turkey mixture and chopped water chestnuts in a large bowl. Set aside.

3. In a small bowl, whisk hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over turkey mixture. Stir to combine completely.

4. Wash lettuce leaves and place 3-4 leaves in sandwich baggies until you have 5 baggies.

5. Divide turkey mixture between 5 containers and add the baggie with lettuce to keep lettuce crisp. Enjoy!

Nutrition information (1/5 recipe): 309 calories, 13g total fat, 3g saturated fat, 708 mg sodium, 18g total carbohydrate, 3g fiber, 36g protein.

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