Ginger-Scallion Turkey Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 1/4 lb ground turkey (93% lean)
• 1 Tbsp neutral oil
• 2 Tbsp fresh ginger, minced
• 4 garlic cloves, minced
• 1 bunch scallions
• 3 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 Tbsp hoisin sauce
• 1–2 tsp sambal oelek or chili garlic sauce
• 1 (8 oz) can water chestnuts, drained and diced
• 2 heads butter lettuce or romaine hearts
• 1 Tbsp toasted sesame seeds
• 1 lime lime wedges

Instructions

1. 1Thinly slice the scallions, separating the white/light-green parts from the dark-green tops; set the dark tops aside for garnish.
2. 2Heat the neutral oil in a large 12-inch nonstick skillet over medium-high heat until shimmering. Add the ground turkey and break it up with a wooden spoon; cook 5–6 minutes until no pink remains and some bits are lightly browned.
3. 3Push the turkey to the sides of the pan. Add the minced ginger, garlic, and white scallion parts to the center and cook 45–60 seconds until fragrant, then stir everything together.
4. 4Stir in the soy sauce, rice vinegar, sesame oil, hoisin, and sambal. Cook 1–2 minutes more until the sauce coats the meat and looks glossy.
5. 5Fold in the diced water chestnuts and cook another minute so they warm through and stay crunchy. Remove the pan from heat.
6. 6Separate the lettuce leaves, rinse under cold water, and pat completely dry with towels so they don’t wilt.
7. 7Spoon roughly turkey mixture into each lettuce cup. Top with reserved dark scallion greens, a sprinkle of sesame seeds, and a squeeze of lime.
8. 8Serve family-style with extra lime wedges and chili sauce on the side. Leftover filling keeps 3 days refrigerated and reheats well for next-day lunch boxes.