1 teaspoon sesame oil
1 pound extra-lean ground turkey
1/2 cup sliced green onions
2 tablespoons minced fresh ginger
1 can (8 ounces) water chestnuts, chopped
1 teaspoon low-sodium soy sauce
1/4 cup chopped fresh cilantro
12 large lettuce leaves
Chopped mint leaves and/or chopped peanuts (optional)
Heat oil in large skillet over medium-high heat. Add turkey, green onions, and ginger; cook 6–8 minutes, stirring to break up meat.
Add water chestnuts and soy sauce to skillet; cook 3 minutes or until turkey is no longer pink. Remove from heat; stir in cilantro.
Spoon 1/4 cup turkey mixture into each lettuce leaf. Top with chopped mint and and/or peanuts, if desired. Roll up to enclose filling.
Use turkey mixture as a salad topping or substitute the lettuce leaves with corn tortillas.
To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free soy sauce.
Yield: 12 wraps (about 6 servings).
Nutrition Facts Per Serving:
Carbohydrates: 6 g
Protein: 18 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 30 mg
Sodium: 87 mg
Fiber: 1 g
Exchanges per serving:
1 vegetable, 2 meat.