High-Protein Edamame & Turkey Lettuce Wraps

• 1 lb lean ground turkey
• 1 cup shelled edamame (fresh or frozen, thawed)
• 1 medium carrot, finely shredded
• 3 green onions, thinly sliced
• 1/4 cup water chestnuts, finely chopped
• 2 tablespoons low sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 1 teaspoon garlic, minced
• 1 teaspoon honey or maple syrup
• 1 head butter or Boston lettuce, leaves separated and rinsed
• Sesame seeds, for garnish (optional)

Instructions

1. In a large skillet over medium heat, warm the sesame oil. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
2. Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 8 minutes.
3. Stir in the shredded carrot, chopped water chestnuts, shelled edamame, and green onions. Cook for 2-3 minutes until vegetables are heated through but still vibrant.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey until combined. Pour this sauce over the turkey mixture and stir well to coat evenly. Cook for another minute to blend flavors.
5. Remove skillet from heat. Spoon the turkey and edamame mixture into individual lettuce leaves to create wraps.
6. Garnish each wrap with a sprinkle of sesame seeds if using.
7. Serve immediately or pack the turkey mixture and lettuce leaves separately for a fresh, make-ahead lunch.
8. To eat, simply scoop the filling into the lettuce cups and enjoy!

Chef tips

• If you want a spicier version, add 1 teaspoon of Sriracha or a pinch of red pepper flakes to the sauce mixture.
• Use tamari instead of soy sauce for a gluten-free option.
• If you can’t find fresh or frozen edamame, you can substitute with cooked green peas or chopped green beans, though nutrition will differ slightly.
• To save prep time, buy pre-shredded carrot and pre-chopped water chestnuts at the store.