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Asian Turkey and Cucumber Lettuce Cups Recipe

Asian Turkey and Cucumber Lettuce Cups recipe


This is a yummy dish with turkey and cucumber wrapped in lettuce. You mix lime juice, soy sauce, and a little sugar, then add grated cucumber and chopped onions. Cook turkey with garlic and ginger, put it in lettuce, and top with cucumber mix.


1 head iceberg lettuce
3 medium cucumbers
1 small bunch cilantro
1 clove garlic
1 x 1 inch piece ginger root
1 small bunch green onions (scallions)
1 lb ground turkey
1 lime
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon olive oil


Juice the lime into a medium bowl.
Add soy sauce and brown sugar to the lime juice; whisk until the sugar is dissolved.
Trim the ends and peel the cucumbers; discard the trimmings and coarsely grate the cucumbers. Add to the bowl.
Wash and dry the fresh produce.
Trim and discard the root ends of the green onions; chop the onions into 1/4-inch pieces. Add half to the bowl and save the rest for garnish.
Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Add half to the bowl and save the rest for garnish.
Peel and mince or grate the ginger; transfer to a small bowl.
Peel and mince the garlic; add to the ginger.
Heat a skillet over medium heat.
Separate the lettuce head into leaves and place on a plate.
Add olive oil to the skillet and swirl to coat the bottom.
Add the garlic and ginger to the skillet; cook until fragrant, about 30 seconds.
Add ground turkey to the skillet; cook, breaking apart with a spoon, until browned and cooked through, about 5 to 7 minutes.
To serve, spoon the cooked turkey into lettuce leaves, top with the cucumber mixture, and garnish with the remaining green onions and cilantro. Enjoy!

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