The other day I made lettuce wraps for dinner. I was trying to eat clean and healthy and I thought it would be a good change of pace. I’ve made lettuce wraps before and every time they are a little bit different. I like these because they are made with very little salt, low fat, and low carb. I added some bamboo shoots, water chestnuts, and baby corn for crunch. You could easily mix in some noodles or serve in a tortilla like a taco if you aren’t doing the low-carb thing. It’s pretty versatile.
Start by sauteing onions and garlic in some olive oil.
Add ground turkey. Crumble and brown.
Add water chestnuts, bamboo shoots, and cut up baby corn.
Add soy sauce and grated ginger.
Add cooked brown rice and water. Simmer for about 7-9 minutes to let the veggies warm up and the flavors mingle.
Serve in butter lettuce cups with green onions for garnish.
1 medium onion, diced
4 cloves garlic, chopped
1 lb ground turkey
2 Tablespoons olive oil
6 oz sliced water chestnuts
6 oz bamboo shoots
1/2 cup baby corn, cut into pieces
3 Tablespoons low sodium soy sauce
2 Tablespoon grated fresh ginger
1 cup cooked brown rice
1/3 cup water
butter lettuce leaves
In a medium frying pan, saute onions and garlic. Add the ground turkey and brown. Add water chestnuts, bamboo shoots and baby corn. Mix to combine. Add soy sauce and fresh ginger. Mix to combine. Add cooked brown rice and water. Cook for about 7-9 minutes until the turkey is cooked through, the veggies are warmed and the flavors have had a chance to combine. Serve in butter lettuce cups with green onions for garnish.