There is a lot going on in Austin in the fall! All the food and drinks at Longhorn Football tailgate parties and the Austin City Limits music festival has us feeling stuffed like a turkey and it’s not even Thanksgiving yet! To balance it all out, we have been making our favorite low-cal, low-carb recipe almost every week. This lettuce wrap recipe will blow your mind. In fact, we ate at P.F. Changs while on a layover a few weeks ago and were FLOORED by how much tastier (and healthier!) our recipe was. Enjoy this as an appetizer or have it as entrée!
- 1 pound ground turkey
- 1 small sweet onion, diced
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil, divided
- 1.5 tbsp chili paste
- 1 tbsp fish sauce
- 1 tsp ground ginger
- 1 tbsp rice vinegar
- Lettuce cups (try romaine, iceberg, or butter lettuce)
- Fresh Cilantro
Start by chopping the onion and adding it to a large skillet that has been coated with cooking spray. Adding this much onion helps to keep the meat moist and adds a lot of flavor. Once the onion is soft, add the ground turkey with 1 tbsp of toasted sesame oil. It is really important to use toasted sesame oil over other types of oil, it really creates a great flavor for the sauce. While the meat is cooking, season it with salt and pepper and add in the ground ginger. Break up the meat and cook it until it is no longer pink. Now add the remaining sauce ingredients (the additional sesame oil, chili paste, fish sauce, soy sauce, and rice vinegar) and cook for another 5 minutes so the sauce reduces and thickens.
When serving, pile a spoonful of meat into the lettuce cup, top it with fresh cilantro leaves and add a squirt of sriracha.
This recipe is also perfect to make ahead and reheat the meat for an easy weekday lunch. You’ll never covet another lettuce wrap dish ever again!