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Asian Turkey Lettuce Wraps
From Stones River Market
<p>I had some ground turkey from West Wind Farms and found this recipe at WeightWatchers. The Market does not have iceberg lettuce but I see no reason the other lettuces won’t work</p>Source: WeightWatchers.com (Entered by John Erdmann)
Serves: Serves 4
1 tsp canola oil
3 medium uncooked scallion(s), thinly sliced
1 medium yellow pepper(s), seeded and diced
1/2 tsp ginger root, fresh, peeled and grated
1 lb ground turkey breast, lean
1/2 tsp chili powder
3 Tbsp low-sodium soy sauce
8 leaves lettuce (large)
1 lb ground chicken (substitute)
Step by Step Instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions, bell pepper, and ginger; cook, stirring constantly, about 1 minute.
- Add the turkey and chili powder; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in the soy sauce.
- Divide the turkey mixture evenly among the lettuce leaves; roll up tightly and serve at once. Yields 2 wraps per serving.
- We think ground turkey, with its rich flavor, is best suited to this dish, but you can use ground skinless lean chicken breast, if you prefer. For a heartier meal, try using 2 (10-inch) flour tortillas for the wrappers instead of the 4 lettuce leaves.
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