Asian Lettuce Cups

P.F. Changs anyone????

I don't know about you, but the Asian lettuce cups from my faaaaavorite restaurant P.F. Changs are one of my most guilty obsessions.  And really, should they even be considered guilty??  I mean lettuce is a great substitute for bread or tortillas and I used very little oil.  I chose to use fat-free lean ground turkey instead of chicken and low sodium soy sauce.  I was floored at how amazing this was!!

Feel free to saute some chopped shiitake mushrooms and add them to the mix.  Chris and I are not mushroom fans at all so I just left them out completely, but I'm sure most people would love them in this!

The preparation does take a bit of chopping, but all in all this dish is super easy to make and a guaranteed hit amongst your friends.  Screw dining out or ordering take out, make these as appetizers and serve with my Spicy Thai Peanut Noodles and you've got yourself one amazing dinner!  Ok so Asian and Thai are a bit different from each other, but I'm sure they'd compliment each other well....and they both taste freakin' good!

Just don't forget the Sake.

I know you're thinking those lettuce leaves in my pictures look HUGE.  Well yeah that's because they are.  Unfortunately in my super rushed trip to the store, they didn't have any Boston lettuce leaves so I just grabbed one big head of lettuce.  Big mistake, but hey it still tasted really good, just made them very difficult to eat.  Either way, I can't WAIT to make these again!!

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Servings: 6

Serving Size: 2 lettuce cups with 1/4 cup turkey mixture each

Calories: 182

Fat: 7.5 g

Carbs: 9.7 g

Fiber: 0.6 g

Protein: 19.1 g

Old Points: 4.1 pts

Points+: 5 pts

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Here are your ingredients:

Recipe adapted from Runs With Spatulas and Cooking Light 

1 1/4 lb. fat-free ground turkey

1 Tbsp vegetable oil

1 clove garlic, minced

1/8 tsp. ground ginger

2/3 cup thinly sliced green onions (about 4)

1 (8 oz) can sliced water chestnuts, drained and coarsely chopped

12 Boston lettuce leaves

3 Tbsp hoisin sauce

2 Tbsp lower-sodium soy sauce (green top)

1 Tbsp rice vinegar

2 tsp. roasted red chili paste

1/8 tsp. salt

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.  Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned.  Stir to crumble.  Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.

Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture.  Toss to coat completely.  Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy!

Click here for a printable version of this recipe

I'm so excited because tomorrow I leave for Charlottesville with about 16 of my friends for a LONG weekend full of concerts, wine tasting, grilling out and lots and LOTS of Kan Jam.  If you don't know what that is...look it up immediately.  We'll be taking a limo to see Luke Bryan and Jason Aldean {loooove them} on Friday night and then Saturday the girls will be heading out to all the wineries while the boys go to the UVA lacrosse game.

I can hardly wait and I'm excited to finally break out my new cowboy boots and fun sundresses.  Bring on Spring!!!