These Asian Turkey Lettuce Wraps are one of our family’s go-to weeknight meals. They’re quick and easy to make, full of veggies, and just as good the next day – so I always look forward to the leftovers for lunch.

We like to top ours with shredded carrot and spiralized cucumber for some extra crunch and freshness. For small amounts of veggies like this, I use this compact handheld spiralizer. It’s quick, easy to clean, and much simpler than pulling out our full-size spiralizer.

Serve these lettuce wraps with a side of brown or white rice (or quinoa) to make them a little more filling.

Asian Turkey Lettuce Wraps
by Debbie Steinbock

Ingredients:
1 lb ground turkey thighs
1 Tbsp olive oil
¼ cup shallot, diced
1 clove garlic, minced
½ tsp freshly grated ginger root
1 cup mushrooms, sliced
½ cup celery, sliced
3 Tbsp tamari
1 Tbsp toasted sesame oil
2 tsp rice vinegar
1 head butter lettuce, rinsed and patted dry
Shredded carrot, for topping
Spiralized cucumber, for topping
Optional: cooked brown rice, white rice, or quinoa

Method:

1. Heat a large pan over medium-high heat. Add the olive oil.
2. Add the shallot, garlic, and ginger and cook for about 1 minute, until fragrant.
3. Add the mushrooms and celery and sauté until softened and lightly browned.
4. Add the ground turkey, breaking it up with a spatula. Cook until browned and cooked through.
5. In a bowl, combine the tamari, toasted sesame oil, and rice vinegar. Drizzle it over the turkey mixture and stir well to combine. Cook for another minute or two.
6. Spoon the turkey mixture into whole butter lettuce leaves.
7. Top with shredded carrot and spiralized cucumber.
8. If desired, add cooked brown rice, white rice, or quinoa to the lettuce wraps or serve it alongside.