Asian Lettuce Wraps (And Keeping the Leftovers Fresher, Longer!)

I have been cooking new things lately that are both healthier and different, to add variety to our meals and keep things exciting.  Since we homeschool and Daddy comes home for lunch, I am cooking a lot.  It’s great but very challenging, at times, to fix different things for the family that we will all enjoy.  I decided to make Asian Lettuce Wraps one day, and everyone liked them.  Well, the boys wouldn’t actually put the mixture in the lettuce, but I still call it a win.  Plus, the leftovers were super easy to store and reheat the next day.

And the best part is that the leftovers can quickly be put in GladWare^® and put in the fridge for the next day.  I put the lettuce in one container and the meat mixture in another.  Perfect!  And, a Protection Pointer from Glad:  “Add a lightly dampened paper towel in with the lettuce to keep it crisp.”  For more Protection Pointers for all different types of foods, visit the Glad website.

Since the beginning of the New Year, I have been trying to first of all, make sure all of our food is stored appropriately so it will last longer, and secondly, remembering to serve leftovers so no food goes to waste.  I love that the GladWare is pretty and colorful so it doesn’t sit, unnoticed in the fridge. 

This is a sponsored conversation written by me on behalf of Glad Food Protection. The opinions and text are all mine.

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Asian Lettuce Wraps

Asian Lettuce Wraps are quick, easy, and delicious!

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Ingredients

• one head of lettuce (I prefer Boston or Bibb)
• 2 pounds ground turkey
• 1/2 cup chicken or vegetable broth
• 1/4 cup organic soy sauce or coconut aminos
• 2 TBSP coconut sugar (or brown sugar)
• 1 TBSP organic cornstarch
• 3 TBSP olive oil
• 1 tsp minced ginger
• 1 cup of diced carrots
• 1 large garlic clove, minced
• 1 zucchini, diced

Instructions

1. Heat 2 TBSP oil in a large skillet over medium high heat and cook ground turkey until cooked fully.
2. While meat is cooking, rinse and separate the head of lettuce.
3. Lay leaves out onto a towel to dry.
4. In a bowl, mix broth, soy sauce, sugar, and cornstarch.
5. Set aside.
6. When meat has finished cooking, remove from pan and set aside.
7. Add 1 TBSP oil to the pan and cook carrots for about 3 minutes, then add in the ginger, garlic, and zucchini.
8. Cook for about 5-7 minutes until done to your liking.
9. Return the meat to the pan with the vegetables and add in the broth, soy sauce, sugar, and cornstarch mixture. Stir well.
10. Cook for 1-2 minutes longer.
11. Remove from heat and serve mixture in lettuce leaves.
12. Roll up and enjoy! (You can dip wraps in soy sauce or any other delicious sauce to jazz them up a bit!)

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 85mgSodium: 436mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 22g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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