Ingredients:

  • 1 lb (450 g) lean ground turkey
  • 1 tbsp (15 ml) avocado oil
  • 1 medium (110 g) yellow onion, finely diced
  • 3 cloves (9 g) garlic, minced
  • 1 tbsp (6 g) fresh ginger, grated
  • 2 medium (60 g) carrots, shredded
  • 3 green onions (30 g), sliced, whites and greens separated
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) hoisin sauce
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp (5 g) sriracha
  • 1 tsp (5 g) honey
  • 1 head (300 g) butter lettuce
  • 1 tbsp (8 g) toasted sesame seeds
  • ½ cup (50 g) sliced water chestnuts
  • Fresh cilantro for garnish

Instructions:

  1. Wash and dry the butter lettuce leaves thoroughly. Set them aside on a platter.
  2. In a small bowl, combine the soy sauce, hoisin, rice vinegar, sriracha and honey. Stir until the honey is fully dissolved. Set aside.
  3. Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
  4. Add the ground turkey, breaking it up with a spatula. Leave it undisturbed for 2-3 minutes to develop a mahogany-colored crust. Continue cooking, breaking up the meat, until no pink remains and the internal temperature reaches 165°F (74°C).
  5. Stir in the diced onion and the white parts of the green onions. Cook until the onion is translucent, about 4 minutes.
  6. Add the minced garlic and grated ginger. Stir constantly for 60 seconds until the mixture smells nutty and aromatic.
  7. Fold in the shredded carrots and sliced water chestnuts.
  8. Pour the glaze over the turkey mixture and stir to coat evenly. Cook until the liquid is absorbed and the filling is glossy.
  9. Spoon the turkey filling into the lettuce leaves. Top with the green onion greens, toasted sesame seeds and cilantro. Serve immediately.