NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

0.5 tbsp Avocado oil

2 cloves Garlic

1 tsp Fresh ginger

0.25 cup Water chestnuts

0.25 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

4 large Butter lettuce leaves

2 stalks Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely mince the garlic cloves, grate the fresh ginger, and dice the red bell pepper and water chestnuts into small pieces.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the ground turkey to the skillet, seasoning it with the sea salt and black pepper.

• 4

  Cook the turkey for 5-7 minutes, breaking it into small crumbles with a wooden spoon, until it is fully browned and no longer pink.

• 5

  Stir in the minced garlic, grated ginger, diced bell pepper, and water chestnuts, sautéing for another 3 minutes until the vegetables are slightly softened and fragrant.

• 6

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and rice vinegar.

• 7

  Pour the sauce mixture over the turkey and vegetables, tossing well to coat everything evenly, and simmer for 1 minute.

• 8

  Remove the skillet from the heat and slice the green onions thinly on a bias.

• 9

  Wash and carefully pat dry the butter lettuce leaves, then spoon the warm turkey mixture into the center of each leaf.

• 10

  Top with the sliced green onions and serve immediately while the turkey is hot and the lettuce is crisp.