This recipe makes 4-6 decent sized lettuce cups – I recommend making the full batch, and keeping the turkey in the fridge over night (it could be great served over rice the next day), or freeze!
Ingredients
- 1 pound ground turkey
- 1 green pepper
- 1/2 cup chopped red onion
- 1/2 cup low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons white rice vinegar
- 1/2 tablespoon + 1 spoonful peanut butter (or almond butter)
- 1 teaspoon chopped fresh ginger
- 1/2 tablespoon ground ginger
- Chili pepper flakes
- 1 head iceberg lettuce
Instructions
- Chop the green pepper, onion, and fresh ginger, and set aside
- Prepare the lettuce cups – cut the bottom off of the head of iceberg lettuce and you will see that the leaves naturally fall into the perfect cup shape for your lettuce wraps (it’s okay if they’re not perfect!)
- In a small bowl, whisk together the soy sauce, fish sauce, white rice vinegar, and 1/2 tablespoon peanut butter
- Heat a large skillet over high heat, once warm add the ground turkey and slowly break the meat apart
- Once turkey has cooked for 3-4 minutes, add the green pepper, onion, and fresh ginger and combine while the turkey continues to cook
- Add the ground ginger and give the turkey a good stir
- Once the turkey is cooked (completely browned!), add the sauce to the pan and combine so the turkey is evenly coated
- Add a spoonful of peanut butter and stir until combined with the turkey – continue to cook the turkey over low heat, until the sauce begins to thicken (the peanut butter will help to thicken the sauce!)
- Spoon the turkey into the lettuce cups, and top with chili pepper flakes
Sprinkle Twist 