Crisp, delicate butter lettuce leaves have a cup shape that’s perfect for holding the sweet-and-savory ground turkey mixture and crunchy, colorful vegetables. The key is not to weigh down the cups with too much filling so they don’t tear. Add some heat with crushed red pepper or a diced red Fresno chile. The sugar here not only balances the vinegar tang; it also helps the meat caramelize and develop wonderful crispy bits in the pan. You could use ground pork or a tofu scramble in place of turkey. If you can’t find butter lettuce leaves, you can cut romaine leaves crosswise, removing the wide part of the rib.
3 tablespoons canola oil, divided
3 tablespoons reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons rice vinegar
1 pound ground turkey
12 butter lettuce leaves
1 1/2 cups chopped English cucumber
1 cup matchstick-cut carrots
1/4 cup chopped roasted unsalted peanuts
2 tablespoons chopped fresh mint
Calcium 22% DV
Potassium 45% DV
Added sugars 7g
How to Make It
Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add turkey; cook 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
Place about 3 tablespoons turkey mixture in each lettuce leaf; top evenly with cucumber, carrots, and peanuts. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint.
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