Egg White Turkey Lettuce Cups

Lettuce cups trace their restaurant fame to Cantonese-style san choy bau, where savory fillings meet cool crisp leaves. Here lean turkey and scrambled egg whites get a quick ginger-garlic soy toss before nesting in butter lettuce.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 245 cal
• 32g protein
• 6g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 1 lb ground turkey (93% lean)
• 1 cup egg whites
• 2 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 4 green onions
• 1/2 cup shredded carrots
• 12 large butter lettuce or romaine leaves
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1 tbsp toasted sesame seeds

Instructions

1. 1Heat a large skillet over medium heat and add the ground turkey. Cook, breaking it into small crumbles, for 5 to 6 minutes until mostly browned.
2. 2Push turkey to one side of the pan. Pour egg whites into the empty space and scramble gently until just set and opaque, about 2 minutes.
3. 3Stir the scrambled egg whites into the turkey. Add minced ginger, garlic, and the white parts of the sliced green onions; cook 1 minute until fragrant.
4. 4Pour in soy sauce, sesame oil, rice vinegar, and chili garlic sauce. Toss everything together and cook 2 more minutes so the mixture is glossy and well seasoned.
5. 5Fold in shredded carrots and most of the green onion tops. Remove from heat so the carrots stay slightly crisp.
6. 6Wash and dry the lettuce leaves thoroughly; arrange them on a platter like little cups.
7. 7Spoon the warm turkey-egg white filling evenly into each leaf. Sprinkle toasted sesame seeds and remaining green onions over the tops.
8. 8Serve immediately while the filling is hot and the lettuce is cool and crunchy. These hold well for a light high-protein lunch or pack the filling separately for work.