My husband, Jake, and best friend, Brooke, are both very healthy eaters. They are both super active and carefully watch what they eat.
I am the opposite. I eat what I want, and the most exercise I get is running around with my toddler (which actually is a lot harder than it seems). I was blessed with a great metabolism and no desire to step foot in the gym.
It’s not that I don’t like healthy foods; I was a vegetarian for years and overall eat very well. I just get tired of the same meat + grain + veggie meal every day. So when Brooke was over one weekend and taught me this recipe, I was so excited.
These teriyaki turkey lettuce wraps are freaking delicious. I was not convinced that I would like it when Brooke started cooking, but now I crave these things. Plus, they’re so easy and quick to whip up! That’s a double win in my book.
When Jake is away for work, I struggle with finding nutritious recipes that won’t leave me with a ton of leftovers. Since Emerson usually just eats off my plate, I am essentially cooking for one. I decided to make these teriyaki turkey lettuce wraps, because they don’t make too much but will still give me leftovers for lunch or dinner.
I started by trying to successfully peel off some lettuce for wraps without tearing them to shreds. I HATE heads of lettuce. I can never get nice, uniform pieces. I managed to salvage a few and chopped the rest up for salads. I washed my few nice pieces of lettuce and set them aside to dry.
Next, I sauteed the ground turkey. When it was almost cooked through, I drained it so that the turkey wouldn’t overcook when I added the broccoli slaw.
You can find this broccoli slaw in the salad section of your grocery store. I got ours at good ole Walmart. I mixed in roughly two cups and let it cook for about five minutes on medium heat, just to soften it up a bit.
Next, I added about 3/4 of my jar of teriyaki sauce. Just eyeball it. There’s no secret sauce-to-turkey ratio here. Go crazy if you want. I won’t judge.
Mix all that yummy goodness together and let it heat through, then scoop into your lettuce wraps. Super easy!
Warning: this recipe is MESSY! All the yummiest foods are.
Pro tip: I put an extra piece of lettuce under the one I fill, so that anything that falls out of my wrap lands on the lettuce and I can just add more filling as needed for another wrap. This works well with tacos, too.
I was really proud of Emerson’s well-rounded dinner tonight. Much better than our usual pizza or cereal. She loved it too, and said “nommm!” when she tried her first bite.
If you try this recipe, let me know what you think! We love it!
Teryaki Turkey Lettuce Wraps
- 1 package lean ground turkey (about 1.25 lbs)
- 2 cups broccoli slaw
- 14 oz teriyaki sauce (more or less, to taste)
- 1 head lettuce
- Tear off lettuce leaves for lettuce wraps. Try to get large leaves with no tears. Wash and set aside to dry.
- Brown the ground turkey in a skillet; drain.
- Add broccoli slaw and cook for about five minutes.
- Add teriyaki sauce to taste. I added about 3/4 of the bottle and reserved the rest for leftovers.
- Serve mixture in lettuce wraps.