Ginger Turkey Lettuce Rolls with Pineapple Salsa
Prep Time
Serves
Cooking Mode
1 cup chopped fresh pineapple
½ cup chopped red pepper
⅓ cup chopped fresh mint
5 tsp Ginger Seasoning Paste, divided
2 tsp hot sauce, divided
2 tsp olive oil
1 lb lean ground turkey or chicken
1 tbsp minced garlic
½ tsp each salt and pepper
2 cups bean sprouts
2 heads Boston or leaf lettuce
1 cup chopped fresh pineapple
½ cup chopped red pepper
⅓ cup chopped fresh mint
5 tsp Ginger Seasoning Paste, divided
2 tsp hot sauce, divided
2 tsp olive oil
1 lb lean ground turkey or chicken
1 tbsp minced garlic
½ tsp each salt and pepper
2 cups bean sprouts
2 heads Boston or leaf lettuce
Directions
1Toss pineapple with red pepper, mint, 1 tsp (5 mL) ginger paste and 1/2 tsp (2 mL) hot sauce until well combined; reserve.
2Heat oil in a large, non-stick skillet set over medium heat. Add turkey, garlic, salt, pepper, remaining ginger paste and hot sauce. Cook, breaking up the turkey with the back of spoon, for 5 min. or until browned. Stir in bean sprouts; cook until softened. Cool slightly. (Recipe can be prepared to this point and kept in the refrigerator for up to a day.)
3Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.
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Personal Note
Personal Note