Thai Turkey Lettuce Cups Recipes

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THAI TURKEY LETTUCE WRAPS



Thai Turkey Lettuce Wraps image

Little turkey lettuce wraps pack big Thai flavor with ginger, lime, cilantro and fish sauce.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
1 teaspoon seafood seasoning, such as Old Bay
1 1/2 pounds ground turkey
1/4 cup Asian fish sauce
1 1/2 cups diced fresh pineapple
1/2 cup loosely packed fresh cilantro leaves, roughly chopped
Juice of 2 limes, plus wedges for serving
Hot cooked white rice, for serving
1 head of Boston lettuce, leaves separated, for serving

Steps:

  • MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.
  • SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

ASIAN TURKEY LETTUCE CUPS



Asian Turkey Lettuce Cups image

Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon Thai chili sauce, optional
1 pound lean ground turkey
1 celery rib, chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 can (8 ounces) water chestnuts, drained and chopped
1 medium carrot, shredded
2 cups cooked brown rice
8 Bibb or Boston lettuce leaves

Steps:

  • In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

THAI TURKEY LETTUCE WRAPS



Thai Turkey Lettuce Wraps image

Lettuce leaves add refreshing crunch to a Thai-seasoned filling. They go from start to finish in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 13

1 1/4 lb ground turkey
1/4 cup chopped green onions (4 medium)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 tablespoons creamy peanut butter
2 teaspoons garlic and red chile paste
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1 cup shredded carrots
1/3 cup chopped salted peanuts
12 medium Bibb lettuce leaves, rinsed, patted dry with paper towel

Steps:

  • In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
  • To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 30 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Lettuce Wrap, Sodium 320 mg, Sugar 2 g, TransFat 0 g

THAI GREEN PORK LETTUCE CUPS



Thai green pork lettuce cups image

A healthy, quick and simple midweek meal with fragrant Thai flavours, pork and fresh herbs

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10

1 tbsp sesame oil
500g pork mince
1 tbsp green curry paste
1 red onion , finely chopped
juice 1 lime
1 tbsp fish sauce
½ small pack mint , leaves only, roughly chopped
½ small pack coriander , leaves only, roughly chopped
4 Little Gem lettuces , leaves separated
rice , to serve (optional)

Steps:

  • Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.
  • Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.

Nutrition Facts : Calories 298 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.1 milligram of sodium

THAI CHICKEN LETTUCE CUPS



Thai Chicken Lettuce Cups image

Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 Bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 green onions, chopped
Shredded carrots and thinly sliced radishes

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

THAI LETTUCE CUPS WITH RED CURRY POTATOES



Thai Lettuce Cups with Red Curry Potatoes image

This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing. Thai red curry paste and fish sauce (nam pla) can be found in the Asian section of supermarkets.

Provided by Potato Goodness

Categories     Appetizers and Snacks     Wraps and Rolls

Time 40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon Thai red curry paste
12 ounces red potatoes, quartered lengthwise, cut crosswise into 1/2-inch pieces
⅓ cup fresh lime juice
½ cup golden brown sugar
2 tablespoons Asian fish sauce (nam pla)
6 butter lettuce leaves
1 large carrot, peeled and grated
12 sprigs fresh cilantro
2 green onions, thinly sliced
3 tablespoons fresh mint leaves

Steps:

  • Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
  • Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  • Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g

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