clean eating recipe: asian turkey lettuce wraps.

Yesterday, I posted a photo of my (yummilicious!) turkey lettuce wraps, and I’ve had a few requests for the recipe. Since I couldn’t make the whole recipe fit on Instagram (I’m amy_hutchinson. Follow me!), I thought I would post it here. I was so pleased with how these came out – and they’re healthy and clean. Even Alex ate them up. On lettuce. Yeah. That good.

Asian Turkey Lettuce Wraps:

  • 1 lb. 99% lean ground turkey
  • 1/4 cup dried shiitake mushrooms
  • 1 1/2 tbsp soy sauce (I used reduced sodium)
  • 1 tsp sesame oil
  • 1 tbsp rice wine or dry sherry
  • 1⁄2 tsp sugar (I used Splenda)
  • freshly ground pepper, to taste
  • 2 cloves garlic, finely chopped
  • iceberg lettuce leaves, rinsed (careful not to break)
  • 2 tbsp diced scallions
1. Soak mushrooms in hot water until moist. Chop.
2. Mix soy sauce, sesame oil, sherry, Splenda, and pepper in a small bowl.
3. Put mushrooms and turkey in mixing bowl, pour sauce over and mix together.
4. Heat 1 tsp additional sesame oil in skillet. Add garlic until fragrant (about 10 seconds).
5. Add ground turkey mixture and cook until no longer pink.
6. Serve in lettuce leaves, top with scallions and cilantro sauce (recipe below), and enjoy!


I also made a cilantro sauce (I LOVE cilantro!) that I used very sparingly (maybe just a teaspoonful) on the top by mixing together these ingredients:

  • 2 big handfuls fresh cilantro leaves, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, grated
  • 2 limes, juiced
  • 2 tablespoons reduced-sodium soy sauce
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

I served these with some quinoa (I added fresh chopped cilantro, parsley, and lime juice). I’m having the leftovers for lunch!

Enjoy! Cheers!


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