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Teriyaki Turkey Lettuce Wraps


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  • 1 pound ground turkey
  • One 10-ounce bag shredded carrots
  • 4 to 5 scallions, thinly sliced
  • 1/4 cup to 1/3 cup store-bought teriyaki sauce
  • 1 head iceberg lettuce, leaves separated


Servings 4


Step 1

1.In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.


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