Rating: 4.5 stars
27 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light August 2010

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Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

total:
28 mins
Yield:
4 servings (serving size: 2 filled lettuce cups and about 1 tablespoon hoisin sauce mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.

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  • Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.

Nutrition Facts

247 calories; fat 13.1g; saturated fat 2.6g; mono fat 5g; poly fat 3g; protein 18.8g; carbohydrates 12.5g; fiber 3.1g; cholesterol 75mg; iron 2.6mg; sodium 506mg; calcium 37mg.
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