Asian Lettuce Wraps, with chicken, lentil, rice, and carrot
- Number of Servings: 4
Ingredients
1 cup dry brown rice (optional)Sauce: 4 tbsp Hoisin Sauce 2 tbsp Soy Sauce, Low Sodium 2 tbsp Rice Wine Vinegar 1 tsp Sesame Oil 2 tsp Cornstarch 1/4 cup cold water18 oz Turkey, Ground turkey, 93% lean 1 tsp Canola Oil 200 grams Mushrooms3 medium Carrots1 can Water Chestnuts 3 cloves Garlic 1 Tablespoon Ginger Root 1 bunch Green onions1 cup Lentils, drained and rinsed1 head Romaine Lettuce 1/4 cup Peanuts
1. Start rice, if using.
2. Mix sauce ingredients together in a small bowl.
3. Prepare ingredients: peel & grate carrot, wipe off and chop mushrooms small, drain water chestnuts & chop small, mince garlic and ginger, and slice green onions into small pieces (save 1/2 for garnish). Wash lettuce, if needed. Chop peanuts.
4. Heat skillet over medium heat, and cook ground turkey. Be sure to break it up as you cook. When it's finished, transfer the cooked chicken to a small clean bowl.
5. Add oil to the pan, and cook mushrooms and carrots until tender, about 5 minutes.
6. Add water chestnuts, garlic, ginger, and 1/2 the green onions. Cook for just a minute.
7. Add cooked chicken, sauce, and lentils. Stir until thoroughly combined and heated through.
8. Taste, adjust seasoning if needed, then serve.
9. To assemble: Choose a lettuce leaf, spoon in a little brown rice, and a scoop or two of the turkey mixture. Top with chopped peanuts and green onions, if desired.
Serving Size: 12 wraps, for 6 medium servings or 4 large
Number of Servings: 4
Recipe submitted by SparkPeople user TRACKING_GENIE.
2. Mix sauce ingredients together in a small bowl.
3. Prepare ingredients: peel & grate carrot, wipe off and chop mushrooms small, drain water chestnuts & chop small, mince garlic and ginger, and slice green onions into small pieces (save 1/2 for garnish). Wash lettuce, if needed. Chop peanuts.
4. Heat skillet over medium heat, and cook ground turkey. Be sure to break it up as you cook. When it's finished, transfer the cooked chicken to a small clean bowl.
5. Add oil to the pan, and cook mushrooms and carrots until tender, about 5 minutes.
6. Add water chestnuts, garlic, ginger, and 1/2 the green onions. Cook for just a minute.
7. Add cooked chicken, sauce, and lentils. Stir until thoroughly combined and heated through.
8. Taste, adjust seasoning if needed, then serve.
9. To assemble: Choose a lettuce leaf, spoon in a little brown rice, and a scoop or two of the turkey mixture. Top with chopped peanuts and green onions, if desired.
Serving Size: 12 wraps, for 6 medium servings or 4 large
Number of Servings: 4
Recipe submitted by SparkPeople user TRACKING_GENIE.
Nutritional Info Amount Per Serving
- Calories: 536.7
- Total Fat: 16.9 g
- Cholesterol: 90.5 mg
- Sodium: 689.9 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 10.9 g
- Protein: 37.8 g
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