Spicy Turkey Lettuce Boats Recipes

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SPICY TURKEY LETTUCE CUPS



Spicy Turkey Lettuce Cups image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces thin rice noodles
2 tablespoons roasted peanut oil or vegetable oil
Juice of 3 limes, plus lime wedges for serving
4 teaspoons teriyaki sauce
1 small red or green jalapeno pepper
1 2-inch piece ginger, peeled
Finely grated zest of 1 lime
1 medium red onion, thinly sliced
2 medium bell peppers (1 red, 1 yellow), thinly sliced
1 pound ground turkey
1/4 cup roasted unsalted cashews, roughly chopped
1/2 cup roughly chopped fresh cilantro and/or mint
2 romaine lettuce hearts, leaves separated

Steps:

  • Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
  • Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
  • Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 234 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 49 milligrams, Sodium 2510 milligrams, Carbohydrate 21 grams, Fiber 3.5 grams, Protein 22 grams, Sugar 12 grams

SPICY TURKEY LETTUCE CUPS WITH RED PEPPER JELLY



Spicy Turkey Lettuce Cups with Red Pepper Jelly image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon toasted sesame oil
3 scallions, finely chopped, white and green parts separated
1 tablespoon minced or grated ginger
2 cloves garlic, grated or minced
1/2 jalapeno, minced
1 pound ground turkey (not lean)
Kosher salt
1/2 cup chopped water chestnuts
1 carrot, peeled into ribbons with a vegetable peeler
1/4 cup Easy Spicy Red Pepper Jelly, recipe follows
2 tablespoons soy sauce
1/4 cup small cilantro sprigs
1 large head bibb lettuce, leaves separated, largest leaves reserved for another use
1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

  • Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
  • Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

SPICY TURKEY LETTUCE WRAPS



Spicy Turkey Lettuce Wraps image

My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. -Christie Arp, Blue Ridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound lean ground turkey
1/2 cup chopped peeled jicama or celery
1/4 cup chopped onion
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup julienned carrot
6 Bibb lettuce leaves
Hot mustard, optional

Steps:

  • In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.

Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 655mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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