I don’t mean to brag or anything, but I got a vegetarian to eat these. They’re that good.
Don’t worry, I didn’t shove them down her throat or trick her into eating them. She’s more of a pretty-much-vegetarian who makes exceptions for important things like burgers and steak (and these ground turkey lettuce wraps).
Anyway… This is one of my go-to recipes. We’re talking lean ground turkey and loads of vibrant veggies/herbs spooned into crisp lettuce cups. A little salty from the soy sauce and a little sweet from the brown sugar.
Here’s how I like to do it.
Shred your carrots, slice your green onions and chop your basil. Things move quickly once the turkey’s in the pan, so this quick prep makes the process super simple.
Throw the meat in the pan along with the garlic and half of the brown sugar/soy sauce. I honestly just eyeball every ingredient in this recipe, and it’s fantastic every time, so don’t worry about exact measurements of anything. Once the meat is cooked through, add the rest of the brown sugar/soy sauce, along with the veggies you prepped at the beginning.
Give it all a stir and let it cook for a couple minutes until the veggies are heated but still crisp. Quarter a head of lettuce to serve, and you’re done! That’s seriously it. Quick, easy, tasty, filling, gluten/dairy free, protein-packed. I think I’m in love.
- 1 Tbsp olive oil
- 1 to 1.3 lbs ground turkey
- 3 Tbsp garlic, minced
- 1/4 cup soy sauce
- 2 Tbsp light brown sugar
- 3 large carrots, shredded
- 1 bunch green onions, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1 head iceberg lettuce, quartered, for serving
- In a large saute pan, heat olive oil over medium-high heat. Once pan is heated, add ground turkey and garlic, along with half of the soy sauce and half of the light brown sugar. Cook ground turkey, breaking it up with a spatula, until no longer pink. Drain and return to stove.
- Lower heat to medium and stir in the rest of the soy sauce and brown sugar. Stir in the carrots, green onions and basil and cook for 3-4 minutes until vegetables are tender-crisp.
- Serve by spooning turkey mixture into lettuce and eating it like a taco. Top with extra soy sauce or hot sauce, if desired.
Turkey mixture refrigerates, freezes and reheats well for leftovers or make-ahead. Recipe adapted from kelsey malie.