***Recipe calls for ground turkey. Depending on how strict your diet is, you can supplement with beef, bison, elk, venison, etc. I personally prefer to use a half and half mix of turkey and lean beef. This dish tastes phenominal and I could eat it everyday of the week! I use cabbage cups instead of lettuce.
Serves: 6 Servings - Serving Size: 2 lettuce cups + ¼ cup turkey mixture each
1¼ lb. fat-free lean ground turkey
1 Tbsp olive oil
1 clove garlic, minced
⅛ tsp. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 Tbsp hoisin sauce
2 Tbsp lower-sodium soy sauce (green top)
1 Tbsp rice vinegar
2 tsp. roasted red chili paste
Pinch of salt
12 Boston lettuce leaves
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!
Calories 162 • Fat: 4.3 g • Saturated Fat: 0.8 g • Carbs: 7.8 g • Fiber: 0.9 g • Protein: 23.5 g • Sugars: 3.4 g