Ginger-Sesame Turkey Lettuce Cups with Crunchy Veggies

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground turkey (93% lean)
• 2 tsp toasted sesame oil
• 1 Tbsp neutral oil (avocado or canola)
• 1 Tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 3 Tbsp low-sodium soy sauce or tamari
• 1 Tbsp rice vinegar
• 1 Tbsp hoisin sauce
• 1–2 tsp sriracha or chili-garlic sauce
• 1 tsp honey
• 12–16 leaves butter lettuce or little gem leaves
• 1 cup English cucumber, fine dice
• 1 cup shredded carrots
• 1/2 cup red bell pepper, fine dice
• 4 green onions, thinly sliced
• 1 Tbsp toasted sesame seeds
• 1/4 cup fresh cilantro or mint
• for serving lime wedges

Instructions

1. 1Heat a large 12-inch nonstick skillet over medium-high heat. Add the neutral oil and sesame oil; when shimmering, add the ground turkey and break it up with a wooden spoon.
2. 2Cook the turkey 6–8 minutes, stirring occasionally, until no pink remains and some bits are lightly browned and crispy at the edges.
3. 3Push turkey to the side, add minced ginger and garlic to the empty space, and cook 30–45 seconds until fragrant, then stir into the meat.
4. 4In a small bowl, stir together soy sauce, rice vinegar, hoisin, sriracha, and honey. Pour the sauce over the turkey and cook 1–2 minutes more, stirring, until glossy and slightly thickened.
5. 5Remove the skillet from heat and stir in half the sliced green onions. Taste and adjust heat or salt as needed.
6. 6Rinse and thoroughly dry the lettuce leaves so they stay crisp cups; arrange them on a platter or pack them separately for lunch.
7. 7Spoon warm turkey filling into each lettuce leaf, then top with diced cucumber, shredded carrots, diced bell pepper, remaining green onions, sesame seeds, and herbs.
8. 8Squeeze a lime wedge over each cup just before eating for brightness. Serve immediately while the filling is warm and the lettuce is cool and crunchy.
9. 9For meal prep, store the cooked turkey, chopped veggies, and lettuce leaves in separate containers; assemble at lunchtime so nothing wilts.