Turkey Teriyaki in Lettuce Cups
Updated Oct 20, 2022, Published Sep 27, 2013
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon vegetable oil
- 1 (12 ounce) bag stir fry vegetables (or a combination of shredded carrots and snow peas)
- ½ cup gluten-free teriyaki sauce, plus more for serving
- 3/4 cup bean sprouts
- 8 lettuce leaf cups (iceberg, butter, or romaine)
Directions
- Heat a large skillet or wok over high heat. Add the turkey and cook, breaking it up with spatula, until browned and no longer pink, about 4 minutes. Remove the turkey from the pan. Heat the oil in the skillet, then add the stir-fry vegetables. Cook for 1 minute, stirring. Add the turkey back to the pan along with ½ cup teriyaki sauce. Cook, stirring, for 1 minute. Stir in the bean sprouts and remove from heat.
- Spoon the stir fry mixture into the lettuce cups and serve with more teriyaki sauce on the side.
Servings
Serves 4 (2 lettuce cups per serving)
