Let me start off by saying GO USA!!!  I am loving these olympics and have been struggling with how late I am willing to stay up to catch all the good stuff.  And although I would love to only enjoy “American Food” throughout this 30th olympiad, I have come to realize that the most American thing to do would be to eat multiple cultures cuisine on a daily basis.  And although I am sure lettuce wraps are American with a few asian inspired ingredients, I will let it count.  I have never made lettuce wraps and am so happy I did.  They are very simple and super healthy!  Low-carb and tasty?!  Yay!

First you cook up your ground turkey with a little ginger and garlic.  Then you chop up green onions and water chestnuts and mix them all together.

Then just mix up a quick sauce.

Then pour that sauce over the meat and toss to coat.

Scoop your mixture onto pieces of iceberg lettuce and enjoy!


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Asian Turkey Lettuce Wraps


  • 1 1/4 lb. fat-free ground turkey
  • 1 Tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/8 tsp. ground ginger
  • 2/3 cup thinly sliced green onions (about 4)
  • 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
  • 12 Iceberg lettuce leaves
  • 3 Tbsp hoisin sauce
  • 2 Tbsp lower-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 12 tsp. red chili paste
  • 1/8 tsp. salt


  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
  2. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf.
  3. Recipe adapted from Eat Yourself Skinny