Turkey Lettuce Cups

  • Yield: 4 servings


1/2cup fresh lime juice
3tablespoons fresh lemon juice (1 large lemon)
1tablespoon Thai fish sauce (available in the ethnic foods aisle of your grocery store)
2tablespoons honey
1tablespoon canola oil
1/2-- red onion, diced
3small shallots, thinly sliced
1-- 4-inch piece of lemongrass, minced (1/4 c)
1-- serrano chile, thinly sliced
1 1/2pounds ground lean turkey
1/4teaspoon salt
1/4teaspoon pepper
1/2cup mint leaves, chopped
1head butter lettuce, separated


  1. 1. For dressing, whisk together lime and lemon juices, fish sauce and honey. Set aside.
  2. 2. Heat oil in skillet over medium heat. Add onion, shallots, lemongrass (if using) and chile. Cook until vegetables begin to soften (about 5 minutes). Add turkey. Cook, stirring frequently, until meat and vegetables are cooked through (about 5 minutes).
  3. 3. Add dressing to the pan and cook for 2 minutes. Remove from heat and stir in mint. Season with salt and pepper.
  4. 4. Divide turkey mixture among four lettuce leaves and serve.

Serves 4

Reprinted from Weeknights with Giada by Giada De Laurentiis, copyright © 2012. Photos © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Nutritional Info *per serving

  • Calories 270
  • Fat 6g
  • Cholesterol 65mg
  • Sodium 600mg
  • Carbohydrate 16g
  • Fiber 1g
  • Protein 43g