Teriyaki Turkey Lettuce Cups

In family-style Asian fusion restaurants, everyone goes ga-ga over the lettuce cups that these chains often serve as an appetizer. Everyone, that is, except me. Please don’t close out this page yet though, and bear with me here. It’s the lettuce. I just can’t stand iceberg lettuce; it’s too crunchy, it has no flavor, I absolutely cannot do it. So, a recipe recreation is in order! Bibb or Boston lettuce is much softer as a substitute since it wraps around the meat much easier than iceberg does, but feel free to use iceberg or Romaine if you like the crunch. A sticky teriyaki glaze makes this dish craveable, and the whole thing is low-carb, so there’s that added bonus as well!

Teriyaki Turkey Lettuce Cups

Yield: 15 lettuce cups

Ingredients
1 head of Bibb or Boston lettuce
1 lb. ground turkey (I used Jennie-O brand)
1/2 c. brown sugar
1/4 c. soy sauce
1/4 c. hoisin sauce
1 T. lime juice
1 tsp. sriracha (more if you like heat)
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 T. minced dried onion
1/4 c. chopped cashews
1/2 c. grated carrots

Begin with the lettuce: strip off the leaves, keeping them intact in large cup shapes. Then, wash and dry the leaves thoroughly and set them aside. In a small saucepan, whisk together the brown sugar, soy sauce, hoisin, lime juice, sriracha, garlic powder, ginger, and minced onion; bring to a boil. Boil for a minute or two, until the sauce is thick and glaze-like. In the meantime, in a separate skillet brown the ground turkey until fully cooked. Drizzle in as much of the teriyaki sauce as you’d like, to season the turkey. Toss the meat to coat it in the teriyaki sauce. Scoop the seasoned meat into the lettuce cups, and top with carrots and cashews for texture. Devour this tasty and messy goodness immediately so it doesn’t get soggy!

Does anyone else despise iceberg lettuce or am I the only one out there? Shoot me a message on Instagram and let me know!

Keep Connected,

Caroline

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Teriyaki Turkey Lettuce Cups
Serves: 15
 
Ingredients
  • 1 head of Bibb or Boston lettuce
  • 1 lb. ground turkey (I used Jennie-O brand)
  • ½ c. brown sugar
  • ¼ c. soy sauce
  • ¼ c. hoisin sauce
  • 1 T. lime juice
  • 1 T. sriracha (more if you like heat)
  • ½ tsp. garlic powder
  • ½ tsp. ground ginger
  • 1 T. minced dried onion
  • ¼ c. chopped cashews
  • ½ c. grated carrots
Instructions
  1. Begin with the lettuce: strip off the leaves, keeping them intact in large cup shapes.
  2. Then, wash and dry the leaves thoroughly and set them aside.
  3. In a small saucepan, whisk together the brown sugar, soy sauce, hoisin, lime juice, sriracha, garlic powder, ginger, and minced onion; bring to a boil.
  4. Boil for a minute or two, until the sauce is thick and glaze-like.
  5. In the meantime, in a separate skillet brown the ground turkey until fully cooked.
  6. Drizzle in as much of the teriyaki sauce as you'd like, to season the turkey.
  7. Toss the meat to coat it in the teriyaki sauce.
  8. Scoop the seasoned meat into the lettuce cups, and top with carrots and cashews for texture.