Turkey Lettuce Wraps Chicken Lettuce Wraps Pork Lettuce Wraps Vegetarian Lettuce Wraps Beef Lettuce Wraps

Portion Size: 2 lettuce wraps – 2 (2oz.) meatballs

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 ½ lbs. lean ground turkey, chicken, beef or pork (or use imitation ground beef- soy/tofu for vegetarian)
2 Tablespoons light soy sauce
2 t. garlic powder
1 t. ground ginger
2 cups riceMay use brown rice
2 cups water
16 lettuce leaves
1 cup shredded carrotsWashed, peeled and shredded
1 cup green onions, thinly slicedWashed, trimmed and sliced
1 cup sliced red bell pepperWashed, trimmed and sliced
2/3 cup light soy sauce
2/3 cup water
¼ c. lemon juice
2 t. garlic powder
1 t. ground ginger
2 t. sugar

Directions:

Steps:Directions: Critical Control Point / Quality Assurance
1In a medium mixing bowl mix together turkey, 2 T. soy sauce, 1 t. garlic powder and 1 t. ginger.   Shape into 1-inch meatballs.  Cover and refrigerate.  
2In a medium saucepan over medium heat, combine rice with 2 cups of water.  Bring to a boil, reduce heat and simmer for 20 minutes or until rice is tender.  .
3Preheat oven to 350 degrees.  Bake meatballs in oven for 45 minutes.  Cook until internal temperature reaches 165 °F.  with a 3- minute rest for chicken, pork, beef, tofu and turkey. 
4Arrange rice, lettuce leaves, carrots, scallions and red peppers onto a serving plate.  
5In a medium mixing bowl mix together 2/3 cup soy sauce, 2/3 cup water, lemon juice 2 t. garlic powder, 1 t. ground ginger and sugar.  Divide into 8 small dipping bowls.  
6.To eat, place a leaf of lettuce onto the palm of your hand, spoon a little rice, then meatballs and a few vegetables.  Roll up and dip in dipping sauce or spoon sauce over.   Serve warm.

Jacqueline Larson M.S., R.D.N. and Associates