Sticky Ginger Turkey Lettuce Cups

Sweet-salty ginger turkey in cool crunchy lettuce. Dry lettuce thoroughly so the sauce clings to the filling.

Why you’ll love this recipe

• Sweet-salty ginger turkey in cool crunchy lettuce.
• Dry lettuce thoroughly so the sauce clings to the filling.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 6 leaves lettuce
• 1 carrots, grated
• 2 tsp ginger, grated
• 1 1/2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Separate and wash lettuce leaves, then dry well

   Separate and wash lettuce leaves, then dry well. Mix soy sauce and honey.

2. 02

   Heat oil in a skillet over medium-high

   Heat oil in a skillet over medium-high. Brown turkey for 6–8 minutes, breaking it into small pieces.

3. 03

   Add ginger and carrot; cook 2 minutes

   Add ginger and carrot; cook 2 minutes. Stir in sauce and simmer 2–3 minutes until glossy and turkey reaches 165°F.

4. 04

   Spoon the filling into lettuce leaves just before serving

   Spoon the filling into lettuce leaves just before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry lettuce thoroughly so the sauce clings to the filling.

Make it your own

Use finely shredded cabbage as a crunchy bowl base instead of lettuce.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.