Teriyaki Turkey Lettuce Wraps

These wraps offer a high-protein, low-carb alternative to traditional wraps by using crisp lettuce leaves and lean turkey.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/4 cup water
• 1 tablespoon cornstarch · 28 kcal in the whole recipe
• 1/2 cup reduced-sodium teriyaki sauce · 100 kcal in the whole recipe
• 1 pound lean ground turkey · 896 kcal in the whole recipe
• 1 cup chopped water chestnuts · 71 kcal in the whole recipe
• 1 tablespoon vegetable oil · 116 kcal in the whole recipe
• 6 large lettuce leaves · 7 kcal in the whole recipe

Method

1. In a small bowl, whisk together the water, cornstarch, and reduced-sodium teriyaki sauce until smooth.

   

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 6 to 8 minutes.

   

3. Stir in the chopped water chestnuts and the prepared teriyaki sauce mixture. Cook, stirring constantly, until the sauce thickens and coats the turkey, about 2 to 3 minutes.

   

4. Spoon the warm turkey mixture evenly into the lettuce leaves and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.