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Turkey Ginger Rice Lettuce Wraps

Fresh and filling meal with a warm blend of rice, vegetables, and a savory sauce.
Plate of lettuce boats filled with a turkey and carrot mix.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

3 Tablespoons low-sodium soy sauce
1 Tablespoon sugar, granulated or brown
2 teaspoons sesame oil
1 teaspoon hot sauce
¾ pound lean ground turkey (15% fat)
2 stalks celery, sliced
2 medium carrots, shredded
1 Tablespoon minced fresh ginger or ¾ teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove of garlic, minced
1 can (8 ounces) water chestnuts, drained and chopped
2 cups cooked brown rice
8 large lettuce leaves

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
  4. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
  5. Add ginger and garlic. Cook 2 minutes.
  6. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
  7. Stir in cooked rice. Heat through.
  8. Serve in lettuce leaves.
  9. Refrigerate leftovers within 2 hours.

Notes

  • No water chestnuts? Use chopped celery instead.
  • No sesame oil? Use any type of vegetable oil.

Comments

I recently made these Lettuce Wraps for an Older Adult audience and they were well received. I used Tamari in place of Soy Sauce as it was a gluten-free option, and contained less sodium. I also love to mince fresh ginger and garlic cloves instead of using the powder version with this recipe. I have made this several times using mushrooms in place of the water chestnuts. Two thumbs up!!

This is a family favorite recipe.  We leave the rice out and it comes out wonderful.  We made vegetable fried rice to go on the side with this dish to make a meal. This is probably one of the most requested meal in the house. 

I have made this recipe wth several groups in hands-on cooking workshops over the last month and people are loving it!  Most groups have added extra garlic.  When I make it at home, I replace the water chestnuts and celery with mushrooms and broccoli to suit my family's preferences.

I made this yesterday and served it at an event for adults.  It was very popular!  People found it looked appealing and were excited to try it.  Everyone loved it and wanted the recipe. I will definitely be making this one again.

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