Turkey lettuce wraps

Turkey lettuce wraps

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 teaspoon extra-virgin olive oil
4 spring onions, finely sliced
1 teaspoon ginger, minced
1 red chilli, seeded and finely chopped
1 garlic clove, minced
160g minced turkey
10 green prawns, chopped
1 tablespoon tamari
2 tablespoons lemon juice
200g water chestnuts, chopped
freshly ground black pepper
4 iceberg lettuce cups
1/2 cup mint leaves
1/2 cup bean sprouts
salt

Method

  1. Sauté the spring onion, ginger, chilli and garlic in the oil over high heat for 2–3 minutes. Lower the heat to medium and add the turkey and prawns. Cook for about 6 minutes, until the prawns are translucent and the turkey is cooked through.
  2. Stir in the tamari, lemon juice and water chestnuts. Season with salt and pepper and cook for a few minutes until the mixture thickens slightly.
  3. To assemble, spoon the mixture into the lettuce cups and top with mint and bean sprouts. Roll up the lettuce leaves and eat with your hands.
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Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
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