Ground Turkey Lettuce Wraps (High Protein & Fiber!)

turkey lettuce wrap with lime juice squeezed on top.

Ground Turkey Lettuce Wraps (High Protein & Fiber!)

Course: Main Course

Cuisine: Thai

Keyword: ground turkey lettuce wraps

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 377kcal

Author: Megan Gilmore

When you need a 20-minute dinner idea, these turkey lettuce wraps are one of my family's favorites. My kids have given me lots of feedback over the past few months (Like, "Mom, you made it too spicy!"). So the flavoring is kid-friendly, and I've minimized chopping as much as possible while keeping these packed with fiber and protein. Each serving has 40 grams of protein and 11 grams of fiber, all for less than 400 calories.

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Ingredients

1 pound ground turkey breast (98% lean)
¼ cup tamari (gluten-free soy sauce)
1 tablespoon all-natural peanut butter
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 teaspoon sriracha , or more to taste (up to 1 T)
1 15-oz. can cooked lentils , drained and rinsed
8 ounces water chestnuts , drained and chopped
1 garlic clove , finely minced
1 inch fresh ginger , finely minced
3 green onions , chopped
handful of fresh cilantro , chopped

For Serving

1 head butter lettuce (or Romaine leaves)
lime wedges
sesame seeds (optional)

Instructions

In a large skillet over medium-high heat, add the ground turkey and season with ½ teaspoon of salt. Use a sturdy spatula to break up the meat into small pieces in the pan. Continue cooking and stirring until the meat is no longer pink, about 8 to 10 minutes.

This dish moves fastest if you start cooking the turkey right away, but then multitask while it cooks. Chop the green onions and water chestnuts during this time, then stir the sauce together while you wait.

In a small bowl or glass measuring cup, add the tamari, peanut butter, sesame oil, maple syrup, and sriracha. Whisk well until the peanut butter dissolves, then set this sauce aside.
Once the meat is cooked, add the drained lentils to the pan with the chopped water chestnuts. Use a microplane to finely mince the garlic and ginger directly into the pan, then stir until they smell fragrant, about 1 to 2 minutes.
Pour the sauce into the pan and stir until everything looks coated. It won't look very saucy; there's just enough to coat everything with flavor. Then stir in the green onions and cilantro. Once everything is heated through, the filling is ready to serve.
Spoon the turkey-lentil filling into butter lettuce leaves, then squeeze fresh lime juice over the top to serve. Leftover filling can be stored in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for 1/4 of the turkey filling. This is automatically calculated using an online ingredient database, so it's just an estimate and not a guarantee. (For example, I don't know if the calculator has 98% lean ground turkey or if it used 93% lean for this recipe.)

Nutrition