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Turkey Ginger Rice Lettuce Boats


3 Tablespoons
reduced-sodium soy sauce
3 teaspoons
sugar, granulated or brown
2 teaspoons
sesame oil
1 teaspoon
hot sauce
3⁄4 pound
lean ground turkey (15% fat or less)
stalks celery, sliced
medium carrots, shredded
1 Tablespoon
minced ginger root or 3/4 teaspoon ground ginger
1⁄4 teaspoon
garlic powder or 1 clove garlic, minced
1 can
(8 ounces) water chestnuts, drained and chopped
2 cups
cooked brown rice
large lettuce leaves


1. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.

2. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10minutes. Break turkey into crumbles as itcooks.

3. Add ginger and garlic. Cook 2 minutes.

4. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.

5. Stir in cooked rice. Heat through.

6. Serve in lettuce leaves.

7. Refrigerate leftovers within 2 hours.

Asian Turkey Lettuce Wrap
Prep time: 20 minutes
Cooking time: 15-20 minutes
Makes: 6 cups
Nutrition Facts: View Label
Last updated: 10/09/20

2 Comments for "Turkey Ginger Rice Lettuce Boats"

I have made this recipe wth several groups in hands-on cooking workshops over the last month and people are loving it!  Most groups have added extra garlic.  When I make it at home, I replace the water chestnuts and celery with mushrooms and broccoli to suit my family's preferences.

I made this yesterday and served it at an event for adults.  It was very popular!  People found it looked appealing and were excited to try it.  Everyone loved it and wanted the recipe. I will definitely be making this one again.