Monday, January 28, 2013

Recipe for Asian Lettuce Cups (or wraps) with Spicy Ground Turkey Filling

Lettuce wraps or lettuce cups
Spicy Ground Turkey Lettuce Wraps, perfect for Phase One!

(Before we end A Month of Daily Phase One Recipes I didn't want to forget this favorite recipe for spicy ground turkey lettuce wraps.  Not only are lettuce wraps a perfect fun dish for Phase One, but this lettuce wrap recipe in particular is a big favorite of quite a few people in my family.)

I vividly remember when I first had lettuce wraps, at a Chinese restaurant in Salt Lake where a friend named Mike was hip enough to order them even though they weren't on the menu. This was about 20 years ago; now lettuce wraps are somewhat mainstream, and made with lean ground turkey like this, they make a wonderfully South South Beach Diet friendly dinner option. This dish with spicy meat eaten inside pieces of lettuce can be called lettuce wraps or lettuce cups, but I like to pile up the lettuce cup with lots of filling rather than wrapping it, so I'm calling them lettuce cups.

Start with finely minced red onion (or shallots), garlic, and ginger, which are sauteed in oil before the meat is added.

Then add ground turkey, soy sauce, chili garlic sauce, and a touch of fish sauce and saute until the meat is well done and infused with all the other flavors. (The original recipe had a bit of sugar, which I intended to substitute for Splenda and just forgot to add. I tested the recipe on my sister Pam and brother-in-law Kelly and they both agreed it wasn't missed.)

While the ground turkey was cooking, I used the bowl attachment of my immersion blender to finely chop about half a bunch of fresh cilantro. If it was summer and I had herbs from my garden, I might have chopped some fresh mint to garnish the lettuce cups.

Add the chopped cilantro to the cooked meat mixture and cook a few minutes more.

Cut out the core from a head of Boston lettuce, butter lettuce, or even iceberg lettuce, wash the lettuce and spin dry, and you're ready to eat!


Asian Lettuce Cups with Spicy Ground Turkey Filling
(Makes 4-6 servings, recipe adapted from California Sol Food, a great cookbook I got as a gift from Alice Q. Foodie, who I met when I visited San Diego.)

Ingredients:
1 T peanut oil or vegetable oil (or slightly more, depending on the pan you have)
3 T minced red onion or shallots
2 T minced garlic (I used minced garlic from a jar but fresh garlic would be even better)
2 T grated ginger root
1 1/2 lbs. ground turkey
4 T soy sauce (I used Tamari)
1 T Chile Garlic Sauce (or slightly more if you like spicy foods)
1 tsp. fish sauce (probably optional, although I like fish sauce!)
1 cup chopped fresh cilantro (about 1/2 large bunch)
1/3 cup chopped peanuts (optional, especially for braces wearers!)
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Instructions:
Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. Each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts, and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it's kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.

Printer Friendly Recipe

South Beach Suggestions:
With lean ground turkey and other low-glycemic ingredients, this is a perfect dinner option for any phase of the South Beach Diet. For an Asian themed dinner, you could serve this with dishes like Chinese Broccoli Salad, Wake Up Your Mouth Thai Cucumber Salad, or Baked Tofu with Soy and Sesame.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Versions of Lettuce Wraps or Lettuce Cups
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Lettuce-Wrapped Chicken from Rasa Malaysia
Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes from Kalyn's Kitchen 
Thai Lettuce Wraps from Kitchen Talk to Chew On
Tuna Salad Lettuce Wraps with Capers and Tomatoes from Kalyn's Kitchen 
Hoisin Pork Lettuce Wraps from Dinner with Julie
(Want even more recipes for lettuce wraps or lettuce cups? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosures:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! 

This recipe was first featured for Weekend Herb Blogging, hosted by Haalo, from Cook Almost Anything.
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132 comments:

  1. Oh man, Kalyn. You totally read my mind. I came here thinking "I wonder if Kalyn has a good recipe for lettuce wraps" and there it was, just posted this morning!! Thank you so much, I look forward to trying it out.

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  2. I am so off stream that I haven't even thought about using lettuce leaves as wraps, what an excellent idea and I love this filling too! thanks Kalyn!

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  3. These look amazing!! They are going on my menu next week!

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  4. The last lettuce wrap recipe I made was bland. This looks like it will have some kick to it. Hope the braces don't have to stay on too long!

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  5. This looks delicious! I'll be sure to try it soon, as hubby and I are on a healthy food kick after he got yelled at my his doctor a couple of weeks ago... :D

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  6. Ah, I have always wanted to make these at home! Thanks for the recipe.

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  7. All I can say is WOW . . . love the seasoning and the variation opportunities like substituting some lentils or black beans for some of the turkey - oh lordy I'm never able to leave perfection alone.

    Ilva off stream . . . now that's funny and so off the mark.

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  8. Yeah! I've been looking for a lettuce wrap recipe and your recipes never disappoint! Thanks!

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  9. OOH these look good. Have always wanted to make them. Thanks for the recipe.

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  10. I think the only thing missing out of this recipe is water chesnuts! Otherwise, it looks yummy!

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  11. Yum, I've been looking for something to make with ground turkey for this weekend and I think this fits the bill!

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  12. mmm... love lettuce wraps. i use mince beef or lamb. never use turkey. this sounds yummmmmm!!!

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  13. I love the crunch that nuts give anything. I will try this. Thank you!

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  14. I'm very excited that people are appreciating this recipe, because I loved it! Hope you guys will try it!

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  15. Yeah Kalyn! My husband has signed on to SB with me as we prep for spring. He is Cambodian and just suggested lettuce wraps. We'll try these this weekend. Thank you!

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  16. This is absolutely my kind of dish (except for the cilantro, which I'd reduce, and I'd up the chili paste, because I love it spicy). I think this would work with tofu, too.

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  17. Those look FAB! You stuff your wraps about as eagerly as I do! The lettuce is just the vehicle for the meat, right?

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  18. Love these. They are such a great low carb dish.

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  19. Abby, good luck with SB, and this is a great choice.

    Lydia, I thought of you when I made this because I know how you like ground turkey.

    Julie, agree, it's all about the filling.

    Italian Dish, thanks!

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  20. I'm not going to publish comments criticizing me for using splenda. (Especially when I didn't even include it in the recipe, good grief.) First and foremost, I believe people have the right to make their own food choices. I personally believe white sugar is harmful and use Splenda only rarely and in small amounts. Obviously I think it's safe or I wouldn't be using it, and I don't need people telling me it's "not healthy" whatever that means. If you have different feelings about it, obviously you shouldn't use it, but let's let everyone decide for themselves.

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    1. Wow can't believe someone would give you a hard time. I know how it is, though. I run a coupon blog. Some people just like to complain no matter what. I change up your recipes to my families needs all the time. Sometimes we don't have all the ingredients and with 2 kids I won't run to the store so I substitute :)

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    2. Stephanie, it's endless. I believe everyone should eat what they want and let others do the same.

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  21. Amen Kalyn! I'm with you on that. Sometimes I use splenda and sometimes I'll use agave nectar. Just depends on the recipe.

    I really like that you suggested using plain old iceberg lettuce for this. I love lettuce wraps but my small town grocery store only cares the basic lettuce. I can't believe I never thought to use iceberg. DUH! I've been trying your recipes and loving them! Your site is AWESOME!

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  22. Kalyn, thank you so much for all of your recipes. I'm a busy full-time parent, working a full-time job and going to grad school (yeah, crazy). Your recipes fill such a need since I don't have time to tinker with my own recipes and I'm a South Beach groupie. My daughter and I thank you much!

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  23. These sound fabulous. I rarely go to PF Changs, but when I do, the lettuce wraps are a must! These look better ... healthy and delicious. yum!

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  24. Sheila, thanks for the support on the Splenda issue. I think iceberg is a great substitute for more expensive lettuce in this. Actually I think some people might even prefer it! Thanks for the nice feedback on the blog too, so glad you like it.

    ThoughtfulHedonist, you are so welcome and thanks to you for taking the time to let me know you are enjoying the blog. Comments like that keep me going!

    Alexandra, haven't even had the lettuce wraps at PF Changs, but I hear they are good! I did like the idea of ground turkey in this.

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  25. I love this recipe. I can actually get my son to eat lettuce when I serve these!

    If you look in the fine print in the beginning of the CA Sol Food cookbook, you'll find my name. I was one of the recipe testers and contributors for this San Diego Jr. League cookbook! It was fun to do.

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  26. Recipe Girl, how cool! It's a great book with so many recipes that look good.

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  27. These look very good, I've been wanting to make this for a long time. Thanks for the link to my chile sauces post!

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  28. Love this Kalyn, it's so refreshing and healty. I made some recently too...love the spicy twist in yours.

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  29. Kalyn, these look really fantastic!! They seem so very simple to make as well. Great post.

    zesty

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  30. Your pictures are always perfect!! I love lettuce wraps, haven't had them in awhile!

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  31. Jimmy, great post about the different kinds of chile garlic sauce.

    Bee, thanks. Your chicken lettuce wraps looked awesome!

    Zesty, could not be simpler to make and really delicious!

    Maria, laughing because I have plenty of less-than-perfect photos! I do try to keep learning what makes the photos look good, and I'm improving, but I'm still in awe of a lot of the great food photographers out there.

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  32. Lettuce wraps are so simple to make and delicious. Every once in awhile I get a urge for one. Looking at your photo of the lettuce wrap it's bring that urge back lol

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  33. I have been doing this with a taboulleh + ground meat, but when I first did this I was thinking more of something like you have made that my mother used to make ( a recipe she got from our Chinese neighbors). :)

    I think I might try your version out as it's quick & easy...and did I forget to mention that I love your abundant use of cilantro? ;)

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  34. I made these last night and they were awesome! Thanks for posting this.

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  35. These were amazing! All of the flavors were needed and really make the meat have a multi-faceted flavor.
    Great job Kalyn!

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  36. Chuck, glad I could inspire that lettuce-wrap craving!

    Muraski, I always love to get positive reinforcement about my cilantro addiction!

    Anonymous and Lora, so glad you liked them. I love hearing from people who have actually tried the recipe.

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  37. Your lettuce wraps look absolutely delectable! Can't wait to give them a try. I have an employee who is Asian that swears by putting Hoisin sauce (a sweet, plum like sauce) on her lettuce wraps. You can find hoisin sauce at specialty ethnic stores around time. To die for!

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  38. Preparednesspro, I know lots of recipes for lettuce wraps use Hoisin sauce, but it's loaded with sugar so not something I'd put in a recipe.

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  39. Kalyn, I've been reading your blog and using your recipes for a few years now. I've always had good success. This is the year for me to get serious about losing weight and doing it right, so I'm eating the South Beach way, and your blog is a lifesaver. I made this recipe for dinner tonight and it was a big hit. My husband sat down, took one look and said "cilantro makes me happy." My one change was to shred some iceberg lettuce and top it with the turkey, instead of wrapping the filling up in whole leaves. I'm so glad there are leftovers for tomorrow!

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  40. WOW _ these look amazing. I can't wait to give this recipe a try.

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  41. Another great recipe with Big Flavors. The ginger and garlic aroma was heavenly. Adding the soy sauce and the chili sauce to the turkey as it was cooking made a big difference. I will make these often.

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  42. Terri, so glad you liked it.

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  43. Made these last night ... Wonderful! I used romaine lettuce for the wrap and will continue to do so (bigger holding device!).

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  44. Anonymous, I'll definitely try it with the romaine lettuce, thanks for that idea.

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  45. I made these a few nights ago. My boyfriend and I both loved them. We used iceberg lettuce leaves because I needed some crunch. Worked great. Thanks!

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  46. Tina, so glad you liked them!

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  47. Kalyn, Hi I just made this for dinner tonight minus the fish sauce, I added just a a tiny bit of hoisen sauce instead. It was delicious, I want to eat the leftovers for lunch tomarrow!! Thanks for a great, light recipe!
    xox, Marie

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  48. I made this with romaine lettuce and no fish sauce. Definitely good as is and spicy! Thanks for the great recipes. This one is a keeper.

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  49. Marie and Lisa, love the idea of using romaine lettuce. In fact right now (right this *very* minute) I'm testing out a recipe for spicy turkey tacos that I'm wrapping in romaine lettuce.

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  50. Oh my, the de-lish dinner I just had. I'm still floating on the wondeful flavor of this recipe. My rural stores didn't have fresh cilantro so dried had to do. Now to grow myself some and cook this again then :)

    Thank you!

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  51. Lin, great to know it was still good with dried cilantro! Thanks for letting me know you liked it.

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  52. Hi. Made the lettuce wraps tonight. Delicious! Easy! Added some (commercially shredded) carrots for color (nor for Phase 1, obviously). Concocted a dipping sauce from things I found in my fridge, plus some tamari and fish sauce. Will make these again. Thanks for the recipe.

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  53. My husband and I loved this recipe! I used 1 lb. turkey and added diced water chestnuts for added crunch. I think water chestnuts are ok for Phase 1 according to the list of "Foods to Enjoy". Thanks for such awesome recipes and ideas!

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  54. Deb and January, so glad you liked the recipe. I loved it too. (Carrots sound good. Sorry though, no water chestnuts for me. No idea why not but I've never liked them even though I love crunchy foods in general.)

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  55. We tried this a few weeks ago and it is outstanding! I had to make a substitution because my partner does not like ginger (or water chestnuts, which are also often in these kinds of dishes), so I added diced jicama along with the cilantro. I don't even think of these as "healthy" or "diet food," they're just really good -- and I'd serve them to company.

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  56. Lisa, I love the idea of using jicama! (I hate water chestnuts too; for me it's a texture thing. They just seem too squeaky!)

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  57. I made these tonight for a Tasting Dinner (many different foods on the menu) I served these first and out of the the 4 main dishes, these were liked best - I will definitely make them again!

    Thanks

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  58. Kim, so glad you liked the recipe! I need to make these again myself.

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  59. These are sooo good. I packed them in my lunch today.

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  60. Kalyn, Thanks for another extremely flavorful dish. I made these for dinner last night and they were a HUGE hit. I actually shredded some red cabbage into the mix, because, I, too, am "going steady" with cruciferous vegetables right now.

    Oh! And I wanted to mention something to you...I was not a fan of water chestnuts (the texture - yick!) until my husband and I found some (whole, fresh) in our local Asian market's produce section. We took them home, peeled them, and popped them into a stir fry and they were unlike any canned water chestnut I've ever tasted. They've become one of my favorite fresh foods, never to be eaten from a can again.

    Best wishes and thank you for providing healthy DELICIOUS recipes. I never knew that I could get this much flavor out of my own kitchen - and on a diet, to boot!

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  61. Jessica, LOVE the idea of adding cabbage to this. Just brilliant. I haven't ever thought about fresh water chestnuts, but I'll definitely try it if I run across them. And thanks so much for the very nice feedback.

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  62. Is it possible to make this the night before a party? I really like this recipe but I won't have a lot of time before the party....

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  63. Anonymous, if I wanted to do it ahead, I'd prep the lettuce and store in plastic bags, chop nuts and save, and then cook the turkey but don't add the cilantro. The day of the party I'd reheat the turkey filling and add the chopped cilantro. Hope that will work for you!

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  64. I love your recipes, and this is one of our favorite! I add some diced red bell pepper and diced water chestnuts. For my kids I just spoon it over brown rice and they love it. Thanks for continuing to share all of your great recipes, photos and other good stuff!

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  65. Laura, thanks for that nice feedback, and thanks for the kid-friendly variation too!

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  66. I make this every week. Hard to quit eating them!

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  67. Sara, so glad to hear you like them! One of my own favorites too.

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  68. Hi Kalyn,
    I started the SBD 5 days ago. Diets have always scared me because i love food so much but as i researched for ideas on what to eat your blog came up in google. I am soooo thankful to have stumbled upon it because now i know i can be a foodie, enjoy my food and try this diet out. I love all your recipes and suggestions they really have made the start of my diet less "painful" and in fact quite enjoyable.
    Thanks for sharing these delicious recipes! The printer-friendly reciepes are also great!

    I'll be back!

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  69. Good luck on the diet, glad to hear you're enjoying the blog. I think you'll find there are lots of great things you can still enjoy!

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  70. Tried this tonight and OMG it is awesome. I used green onions, low sodium soy sauce and increased the heat. Absolutely delicious and perfect to start our diet with. My husband wants it on a weekly rotation he loved it so much. Thanks!

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  71. YUMMY YUMMY YUMMY!!! I love this and hubs did not even add additional heat. Thanks for a great recipe. I am so glad I found your blog. I have shared it with my mom who is also a SBDer! BTW, I have the red lentil stew on the stove as I type away. That will be lunch for a few days this week or next.

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  72. Linda, so glad you liked it! This is one of my own favorites too.

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  73. My husband and I ate these for dinner tonight and they were delicious. He was so excited about it...or perhaps it is the garlic chili sauce. How cares. The recipe was a hit. I'm so glad to have found your blog. We are on our second week and eating better than ever. Thanks!!!

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  74. Kirsten, that chili garlic sauce is pretty darn good! Glad to hear you liked it.

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  75. We couldn't use nuts in these because of my daughter's peanut and tree nut allergy. I really wanted something to add crunch, and fortunately I had some water chestnuts on hand--they worked great! My ten year old son asked me twice to make these again--a definite hit!

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  76. Great idea to use water chestnuts. Glad it was a hit.

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  77. Yesterday was the first day of Phase 1 for my husband and me, and I made these wraps! They "rocked our faces off"! lol! No really, our mouths were burning in a good way! We could not believe that this was "diet food". We agreed that we could eat these every 3 or 4 days on Phase 1. My husband has requested that we try ground chicken and ground beef (I know, extra lean!). We both were down at least a pound this morning. Thank you, Kalyn for this great blog!

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  78. MelRae, you're welcome! Always love to get comments like that.

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  79. I've been making a version of these for years. It's great to know that they're SB. My version comes from a restaurant in Manhattan called Ruby Foo. I add lots of veggies to bulk it up and sometimes just mix it with spaghetti squash or stir fried Shiratachi noodles. I just found out about this site from a friend on another cooking site. I'm so glad she told me about you. Joyce

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  80. Kalyn - These look great!! I'm going to try them tonight! I however, hate cilantro :( Since you use so much of it here, I am wondering if you think there is a good substitute for it in this recipe? I think I'll also add some finely chopped mushrooms, water chesnuts, and bamboo shoots! Thanks!!

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  81. I would just make the recipe without the cilantro, unless there's another herb you're especially fond of that goes well with Asian flavors.

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  82. Hi Kalyn! Thank you so much for this recipe. I have made it several times and I actually dream about it in between the times I get to enjoy it. I use the exact ingredients you suggested. I am not one to measure my ingredients, I just eyeball it and double the garlic. You are wonderful and I can't wait to try more of your recipes!! Mar*

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  83. I've had pork lettuce tacos cooked for me by a chinese friend, your recipe is darn close - thank you! They are cooking as I type! The only thing she had in hers as well was chopped bamboo shoots....

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  84. These are just great!! Made them in about 15 minutes as I had all the ingredients on hand and tried a sample before I serve for dinner tonight! I had to hold myself back from just having a "snack". Really great...keep up the great blog!

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  85. Kitty, thanks! Glad you liked them.

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  86. To die for... absolutely loved this recipe and have shared it with many... I substituted the peanuts for some water chestnuts and tasted great!

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  87. CJ, glad you liked it. Great idea to use water chestnuts!

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  88. This has become one of my family's favorite recipes. The other night we had a little of the filling left over, and I tossed it together with some leftover whole wheat spaghetti noodles for a sort of Phase 2 lo mein for lunch the next day. It was great!

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  89. Becki, that does sound good!

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  90. I just made these and my (non south beach) husband and I devoured them for lunch! I didn't have fish sauce so I used about a Tablespoon of Sesame Oil and it was still delicious. These wraps make phase one much easier. Thanks!

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  91. Rachel, so glad you liked them, and good tip about the sesame oil!

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  92. Oh WOW. As son as the shops open I'm heading out for some lettuce and ground turkey. I forgot all about these. They used to be one of my absolute favorite things to order in restaurants. Thank you Kalyn!!!

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  93. Figs, Bay, Wine, how fun, hope you enjoy!

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  94. These look fab! What do you think of subbing sesame oil for the peanut/conola oil? Will it change the flavor? I also have to nix the cilantro too.

    Great Blog! Thanks!

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  95. Diana you could leave out the cilantro, but I would not use sesame oil to cook the meat. (It's my understanding that sesame oil is used as a flavoring oil and not actually for cooking things in.) You can use any type of neutral flavored oil such as canola or grapeseed oil though if you don't have peanut oil.

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  96. Ahh, I see. Thanks so much!

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  97. This looks yummy! I am just wondering, when you write "T" on the recipe, do you mean tablespoon?

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  98. These were so delicious! I used to make Asian lettuce wraps a lot before going on SBD, but my old favorite recipe relied on a lot of hoisin sauce (way too high in sugar), so I hadn't made them in quite a while. This version is better than my old favorite! I love the addition of cilantro and fish sauce. The filling has a very complex, satisfying flavor.

    Next time, I think I might add a little bit of minced fresh lemongrass.

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  99. Sofia, so glad you enjoyed them! I love the idea of lemongrass as an addition.

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  100. I just made these for my family and they were AMAZING! Seriously wonderful - so easy and so delicious. Thanks so much for this!

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  101. Glad you liked them, but I am wondering why it says "deleted" where your name should be. Or is that really your name?

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  102. I LOVE this recipe. I make it at least once a week. Sometimes I use chicken strips! I like to add chopped red bell pepper, shredded carrots, and extra ginger. I don't usually use cilantro. I've also used salsa instead of the chile garlic sauce (when I didn't have it) and it comes out great. I've also used Sriracha, which gives them a real kick. Finally, when it is finished, I like to toss in some broccoli slaw and let it wilt a little. For the nuts, I like to use crushed wasabi and soy sauce almonds. WOW! So many great flavors.

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  103. Wow indeed! Thanks for sharing all your variations! Will definitely try some of those.

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  104. I love this recipe! I added chopped water chestnuts but kept everything else as is... delicious! Thanks for all of your great recipes, Kalyn!

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  105. You're very welcome. Water chestnuts sound like a great addition.

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  106. These were soooo good! My husband and I loved them and can't wait to have them again. Thanks for the most delicious SBD recipe, yet!

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  107. Becky, so glad you enjoyed the lettuce cups. This is a big favorite in my family too.

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  108. Kalyn,

    I am new to South Beach and love your website I've referred it to many people. These wraps were delicious! I used sesame oil to cook the meat in and added a can of water chestnuts and a bit of toasted sesame seeds! They turned out great. I know that SBD doesn't require you to count calories but its a hard habit to break, do you list the caloric content anywhere on your site??

    Thanks,
    Mary

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  109. Mary, glad you are enjoying the blog! One reason I chose South Beach to manage my weight is because I didn't want to count carbs, calories, fat grams, or points so I don't have that information.

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  110. Kalyn,

    I just made the made the lettuce wraps tonight. My husband didn't talk for about 5 minutes. I finally said you must really be enjoying the wraps? He is loving all the recipes even though I am the one doing SBD.

    Thank you so much! This weekend ham and cauliflower au gratin and baked halibut with dill topping. So excited!

    Trang

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    1. Trang, so glad to hear you guys are enjoying the recipes!

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  111. I made these with lean ground pork, extra chili garlic sauce, and extra ginger, but otherwise went with the recipe. They were great! I think next time, though, I might add a touch of lime juice, since I've had similar dishes, and lime juice would brighten the flavor.

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  112. Dear Kalyn - I made the Asian Lettuce Cups for dinner this evening and they were outstanding. So full of flavor ... my kind of food! I used LITE soy sauce and put extra Chili Sauce w/Garlic on along with the crushed peanuts. Thank you very much for this tasty, healthy recipe. Jan

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  113. Jan, so glad you enjoyed the recipe!

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  114. Oh my goodness! I have done thai cooking, and made larb nua wrapped in romaine for years. But I was stuck today with what to do with my ground turkey, looked to see what you had for me, and found this. Unfortunately, had no lettuce leaves, but a huge tub of spring mix from today's costco run. No peanuts, but some lovely shelled pumpkin seeds. Followed your recipe, but dumped it on the spring mix and used the pumpkin seeds (not very asian, but I liked the idea of them better than the walnuts or almonds that I had on hand) with a bunch of fresh cilantro, of course. This was so incredibly delicious that I just couldn't stop eating it, so I hope portion control isn't crucial to phase one. thank you!

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  115. Doren, love the sound of your version. And most foods aren't limited in portion size on South Beach, so no worries!

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  116. Kalyn this looks and sounds heavenly.
    I hate to sound like everyone else, but they truly do.
    Printing this out and hopefully will make this week.
    After our trip to PF Changs and having their lettuce cups I'm craving them--daily!

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  117. Made this tonight.... I LOVED IT! I only had a little over a pound of ground turkey breast, but it worked out ok anyway. I added a few tablespoons of chopped water chesnuts. YUM YUM YUM! Thank you!

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  118. Katharine, so glad you enjoyed it so much!

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  119. Hi im making these tonight but dont have any chili garlic sauce. I need a sustitution...chili powder? THANKS

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  120. I don't think chili powder will be a very good substitute. Chili Garlic sauce is a hot vinegary sauce, so maybe regular hot sauce or Sriracha would be good. I would add extra garlic if you substitute the sauce.

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  121. I love that 4 years later people are still raving over this recipe! I'm shopping for the ingredients tonight to make these tomorrow for dinner! I can't wait! My mouth is already salivating! lol

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  122. I finally made this recipe last night and it's a definite keeper! My husband loved it. It was a fun sharing meal too, which I always love. Finger foods and family style serving. Thank you Kalyn for all of your creative ideas!

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  123. Absolutely love your recipe, I don't need the lettuce cups at PF Changs anymore, I prefer these. They are a huge hit every where I go.

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  124. Rose, so glad you have enjoyed the recipe!

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  125. This was soooo good. I ended up using collard greens because the closest grocery store didn't have butter lettuce, and I really didn't want to use iceberg (boring). The collards were very strong and held the filling really well, and didn't provide a too-bitter taste. I did put too much soy sauce in, so be careful of that. Otherwise, I will definitely make this again!

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  126. Taylor, love the idea of eating this in collard greens!

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  127. I made this recipe this evening (Day 7 of Phase One and desperately in need of some new flavors). WOW! This is incredible whether you are doing SB or not. I will be adding this to our rotation and would double the recipe next time to have more leftovers. Easy lunch or would eat it again later in the week. THank you so much for this website, Kalyn! Phase One would have been so much harder without all of your AWESOME recipes!!!

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