Asian Turkey Lettuce Cups
These Asian-style turkey lettuce cups are a perfect meal to have when you are on a ketogenic diet. It's so good, you won't think you're eating healthy.
Equipment
Large skillet or wok (12-inch / 30cm)
Wooden spatula or stiff silicone spatula
Microplane or fine grater (for ginger)
Instant-read thermometer
Large mixing bowl (for prepped lettuce leaves)
Ingredients
1 tablespoon olive oil - 15ml
1 medium red onion - chopped
8 cloves garlic - minced and separated, about 1½ tablespoons / 24g
2 tablespoons ginger - fresh ; grated, about 1 oz / 28g
3 pounds ground turkey - minced turkey, 1.36 kg- 6 tablespoons coconut aminos - 90ml
- 1-2 teaspoons red chilli flakes - adjust to taste
- 1 tablespoon ginger juice - 15ml
1 teaspoon fish sauce - optional, 5ml
1 cup cilantro (coriander) - fresh ; roughly chopped, about 1 oz / 30g
1 head iceberg lettuce - washed and separated into individual leaves
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chopped red onion and sauté for 3-4 minutes until softened and starting to turn translucent. Add half of the minced garlic and all of the grated ginger; sauté for another minute until fragrant.1 tablespoon olive oil, 1 medium red onion, 8 cloves garlic, 2 tablespoons ginger
- Add the ground turkey to the skillet. Use a spatula to break it into small crumbles, stirring occasionally.3 pounds ground turkey
- After about 8 minutes, when the turkey is crumbled and mostly browned with no large pink patches remaining, add the remaining minced garlic, coconut aminos, red chilli flakes, ginger juice, and fish sauce (if using). Stir to combine and coat the meat evenly.8 cloves garlic, 6 tablespoons coconut aminos, 1-2 teaspoons red chilli flakes, 1 tablespoon ginger juice, 1 teaspoon fish sauce
- Continue cooking for 2-3 minutes until the turkey reaches an internal temperature of 165°F / 74°C and no pink remains. Remove from heat, toss in the chopped cilantro, and stir through. Spoon the filling into individual iceberg lettuce leaves and serve immediately.1 cup cilantro (coriander), 1 head iceberg lettuce
Notes
Storage: Keep cooked turkey filling in an airtight container in the fridge for up to 4 days. Store lettuce leaves separately, wrapped in a damp paper towel.
Freezer-friendly: The filling freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the filling in a skillet over medium heat with a splash of water to loosen. Microwave works too — stir halfway through.
Substitution: Ground chicken works as a direct swap; just watch the heat as it dries out faster than turkey.
Pro tip: Let the turkey brown for a full 8 minutes before adding the coconut aminos — adding liquid too early causes the meat to steam instead of sear, resulting in a wet, bland filling.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 9gProtein: 55gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 125mgSodium: 551mgPotassium: 871mgFiber: 2gSugar: 3gVitamin A: 787IUVitamin C: 6mgCalcium: 38mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
