Chicken/Turkey Lettuce Cups
These are a great weeknight dinner as they're pretty quick and pack a lot of lean protein! Fresh grated ginger - which can be helpful for digestion - adds zing to this dish.
Ingredients 1 Tb olive oil
Red pepper flakes (to taste)
8 cloves of garlic, minced
2 medium onions (280g), chopped
1 bunch (5) scallions, chopped and separated
1.5 oz. of grated ginger (42 g / ~1.5 inches of root)
12.5 oz. (350g) ground 93% lean turkey
2 Tb low-sodium soy sauce
2 Tb apple cider vinegar
2 Tb peanut flour (can substitute peanut butter)
1 tsp garlic powder
1 tsp onion powder
1. Whisk together the sauce ingredients and allow to sit.
2. Add coconut oil and pepper flakes to a large sauté pan and heat on medium. Once hot, add garlic, onions, and white parts of scallions. Sauté until caramelized.
3. Add in grated ginger and stir to combine. Add in turkey and stir/fold continuously to break up turkey into smaller pieces and cook.
4. Once turkey is fully cooked add in sauce and stir until it is completely combined. Remove from heat.
5. Add in scallion greens and stir to combine. Enjoy!
6. Place in lettuce cups and enjoy! We prefer romaine, though traditional cups often use Bibb lettuce. Below we've topped with some of our favorite hot sauces.
Nutrition Facts (approx.): 1 serving
Total Fat: 19.7 g
Saturated Fat: 5 g
Sodium: 612 mg
Total Carbohydrate: 26.2 g
Added Sugar: 0 g
Dietary Fiber: 3.6 g
Total Protein: 39.4 g
Special Diet Adaptions
Low carb diet: The majority of carbs in this recipe are from onion (10.7g), garlic (3.9g), and ginger (3.8g). The chopped onion can be replaced with chopped celery to add some bulk. There are no true replacements for garlic and ginger but the quantities could be reduced (both dry and fresh).
Vegan/Vegetarian: There are a lot of ground "meat" alternatives but they are incredibly processed and I try to stay away from them. Two great alternatives for meat in this recipe are lentils or chopped chickpeas. Both are great protein sources and also add a lot of fiber to the mix..