Ingredients
4 oz ground turkey
1 tbsp olive oil
1/2 cup bell peppers, diced
2 green onions, chopped
1 clove garlic, minced
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce (look for a low-sugar option)
1 tbsp sesame oil
Salt and pepper to taste
Iceberg lettuce leaves for wrapping For the cucumber salad:
1 small cucumber, thinly sliced
2 tbsp rice vinegar
1/2 tsp sugar (or sweetener of choice)
Salt and pepper to taste
Preparation
Heat the olive oil in a pan over medium-high heat.
Add the ground turkey and cook until browned and cooked through. Add the diced bell peppers, green onions, and minced garlic, and cook for another 2-3 minutes until the vegetables are tender.
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, salt, and pepper.
Pour the sauce over the turkey mixture and stir-fry for another minute until well-coated.
For the cucumber salad, toss the thinly sliced cucumber with rice vinegar, sugar (or sweetener), salt, and pepper in a bowl.
Arrange the turkey lettuce wraps on a plate with the cucumber salad on the side.
Serve with iceberg lettuce leaves for wrapping.
