Last Tuesday started off as a normal healthy day, eggs for breakfast, salad for lunch, but then work got stressful that afternoon and somehow my favorite chocolate covered almonds wound up on my desk. I got caught in one of those moments of weakness where you suddenly realize, oh god, how many did I just eat?? And then the bridal shop called to say my wedding dress was in. Are you kidding me?? The irony! (It wasn’t due until August, I thought I had more time!) I could still taste the chocolate in my mouth. While envisioning squeezing into that white gown! Time to get serious :)This is the perfect meal for “I need a healthy dinner…but I want it to be satisfying too!” I make these lettuce wraps all the time because they are very lean, but seriously hit the spot. You can’t beat how quick it is to make them either. This is my go-to recipe when I’m at the grocery store without a meal plan because the ingredient list is so easy to remember.I have become a MAJOR fan of buffalo sauce! When something on the menu says buffalo, my eye instantly goes there. The problem is, most of the time it’s coating something unhealthy, like breaded and fried wings. Plus, restaurants generally combine their buffalo sauce with a ton of butter, which is fattening and not an option with my lactose intolerance. This recipe calls for the just the sauce by itself, so you get that great flavor without the heavy calories.My favorite recipes are ones that you can cook once and eat for several meals. These lettuce wraps definitely fall into that category. However, when I make these for Andrew and myself for dinner, there are generally no leftovers! You’ll certainly feel full, but guilt-free since they are so healthy!
Buffalo Turkey Lettuce Wraps
Serves: 2-4 (2 if you are hungry and serve these alone; 4 if you make them with a side)
- ½-¾ cup diced onion
- 2-3 cloves garlic, minced or finely chopped
- 1 package ground turkey
- ½ cup Buffalo Sauce (I use Frank’s)
- 1 head butter lettuce or iceburg lettuce
- Shredded or chopped carrots
- Optional: blue cheese or goat cheese crumbles
First, rinse the lettuce, so that the cups will be dry by the time everything is done cooking.
Add the onion to a pan over medium heat and cook until soft, about 4-5 minutes, stirring occasionally. Then, add the garlic for about a minute, until fragrant, stirring to prevent the garlic from burning.
Add the ground turkey to the pan with the onion and garlic and stir it around every few minutes to make sure the meat cooks evenly and all the way through. Add some salt and pepper at this point if you like. If there is liquid in the bottom of the pan when the meat is done, you may want to drain that out. Then, reduce the heat to low and add the buffalo sauce. Stir the mixture until it’s all coated with sauce and let it simmer for a few minutes.
Delicately pull apart the butter lettuce or head of iceburg lettuce so that you have cups. Put a couple cups on each plate, fill with a few scoops of the ground turkey and sprinkle with shredded carrots, chopped celery, and maybe even some cheese crumbles. Make sure to serve with napkins!
**If you’re loving the idea of lettuce wraps for a light summer meal, another one of my other favorite recipes is these Chicken Nectarine Lettuce Cups.
Sara, loved the Buffalo Turkey Wrap recipe, read it to Dave he said he would love to try it, it has to be good if he would try it :) I so love the way you write and do the beautiful pictures. You are a very talented young lady and a good cook. Hope all is well, haven’t seen your mom for a while, at the lake now for a couple weeks. Take care xo
Sent from my iPad Donna Belfus