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Recipe from Simpler Savory

The recipe

Diabetic Asian Lettuce Wraps

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
260

2× the original author values. Recipe yield: 4 servings.

calories
520

3× the original author values. Recipe yield: 4 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 tablespoons low sodium soy sauce or tamari — tamari for gluten-free
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon granulated sugar substitute — or liquid sweetener that measures 1:1; adjust to taste
  • 2 tablespoons water
  • 1 teaspoon chili garlic sauce — optional, to taste
  • 1 tablespoon neutral oil — avocado or canola
  • 1 tablespoon fresh ginger — finely minced
  • 3 cloves garlic — minced
  • 1 pound lean ground turkey — 93% lean recommended
  • 1 cup mushrooms — finely chopped; optional
  • 1/2 cup water chestnuts or celery — finely chopped
  • 4 green onions — thinly sliced, divided
  • 1 teaspoon toasted sesame oil — finish to taste
  • 12 butter lettuce or little gem leaves — separated, rinsed, well dried
  • 1/2 cup shredded carrots — optional, use lightly
  • 1 tablespoon toasted sesame seeds — optional garnish
  • lime wedges — optional, for brightness

Instructions

  1. In a small bowl, whisk soy sauce or tamari, rice vinegar, sugar substitute, water, and chili garlic sauce (if using) until dissolved and balanced; set aside.
  2. Heat a large skillet over medium-high until a drop of water skitters, then add the neutral oil.
  3. Stir in minced ginger and garlic and cook 20–30 seconds until fragrant without browning.
  4. Add the ground turkey, let it sear for a minute, then break it up and cook until mostly no longer pink.
  5. If using mushrooms, stir them in and cook until they release moisture and the pan looks mostly dry again.
  6. Stir in chopped water chestnuts or celery and half of the sliced green onions.
  7. Pour in the sauce; stir and simmer on medium until it bubbles, thickens, and coats the turkey, 1–2 minutes.
  8. Turn off heat and drizzle in toasted sesame oil; taste and adjust seasoning with a splash of vinegar or a pinch more sweetener if needed.
  9. While the filling cooks, separate, rinse, and thoroughly dry the lettuce leaves; arrange on a platter with remaining green onions.
  10. Spoon warm turkey mixture into lettuce cups and top with extra green onions, a light sprinkle of carrots and sesame seeds, and a squeeze of lime if desired.
  11. Serve immediately so the lettuce stays crisp and the filling glossy and hot.

Notes

Store filling and lettuce separately. Refrigerate turkey filling in an airtight container for 3–4 days; lettuce keeps 2–3 days when washed, thoroughly dried, and wrapped in paper towels. Reheat filling in a skillet with a splash of water 2–3 minutes or microwave in 30–45 second bursts, stirring between rounds. Keep lettuce cold and crisp; assemble just before eating. Freeze filling up to 2 months; thaw and reheat gently, refreshing with a splash of vinegar or squeeze of lime.

Source: https://simplersavory.com/diabetic-asian-lettuce-wraps/