Asian-Style Turkey Lettuce Cups
Ground turkey is browned and then combined with a homemade hoisin sauce and water chestnuts to make a delicious and savory filling for lettuce leaves.
Servings: 6
Equipment
- Skillet
Ingredients
Hoisin Sauce
- 1/2 cup soy sauce use coconut aminos to make keto friendly
- 1/4 cup natural peanut butter
- 4 cloves garlic, minced
- 2 teaspoon Sriracha sauce
- 4 teaspoon sesame oil
- 4 teaspoon regular rice wine vinegar not "seasoned"
- 1 teaspoon garlic powder
- 2 teaspoon brown sugar use Swerve or monkfruit to make keto friendly
Turkey Meat Filling
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey
- 2 tablespoons onion powder
- kosher salt and cracked pepper, to taste
- 8 ounces canned water chestnuts, chopped
- 2 green onions, chopped divided
- 2 heads romaine leaves, trimmed, washed and dried
Instructions
- In a small, 1.5-quart sauce pan, combine all ingredients for hoisin sauce. Heat over medium heat and stir until well combined. Set aside.
- In a skillet over medium high heat, add olive oil then add turkey meat and season with the onion powder, salt and pepper.
- Cook until browned, using a spatula to make sure meat is crumbly. Drain excess fat if needed.
- Add the hoisin sauce, water chestnuts, and some of the green onions (set a bit aside for topping). Cook for 1-2 mintues more.
- Fill the romaine leaves, top with green onions if desired, and serve.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!