Lettuce Wraps

Lettuce Wraps

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Deborah Jean Schmidt


Healthy & ridiculously easy!


★★★★★ 1 vote

20 Min
20 Min


  • 1
    onion, diced
  • 1/2 c
    celery, diced
  • 1/2 c
    red bell pepper, diced
  • 1 pt
    baby portebello mushrooms, diced
  • 1 lb
    ground turkey extra lean
  • 1 tsp
    minced garlic
  • 1 tsp
    ginger, paste
  • 1 tsp
    dry mustard
  • 1 can(s)
    water chestnuts
  • 1/4-1/2 c
    general tsao sauce
  • 1-2
    heads of lettuce; iceberg or romaine

How to Make Lettuce Wraps


  1. Shortcuts! Available in freezer section: Frozen mirepoix w/ the onion, celery, & (usually) green peppers. I toss in the whole bag (@ 2-cups).
    Also, Morningstar crumbles 'ground beef' substitute is basically seasoned diced mushrooms. If you sub this, add them last & reduce cooking time to just reheat the Morningstar product.
  2. If going from scratch, all the dicing can be done up to 8 hours ahead; I do the peppers, celery, & onion together & then the mushrooms alone in a large food processor.
  3. Cook onion, celery, & peppers to your taste preference. Some families prefer these really cooked down, others want them still crunchy. Add mushrooms & saute to the level of tenderness you enjoy. No difference in success of recipe.
  4. Push above ingredients to sides of pan [or remove from pan/heat] until ground turkey (+) garlic, ginger, & dry mustard is well done.
  5. Blend all ingredients in pan, add diced water chesnuts and General Tsao sauce. Stir until warm throughout.
  6. Scoop into iceberg lettuce leaves or serve over bed of chopped romaine

Printable Recipe Card

About Lettuce Wraps

Main Ingredient: Turkey
Regional Style: Asian
Other Tag: Healthy
Hashtags: #mushrooms #ground

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