7 oz. ground turkey - DO NOT SALT IT
1/2 red bell pepper
other misc. veggies as desired (mushrooms, onions, etc.)
1/4 cup Yoshida's sauce
Large iceberg or butter lettuce leaves
Peel lettuce leaves from head of lettuce (trying to keep them as intact as possible). Wash and pat dry.
Meanwhile, heat skillet with medium heat. Add ground turkey and chopped pepper. Cook until turkey is no longer pink. Add in Yoshida’s Sauce, stir to combine. Remove from heat. Spoon mixture onto individual lettuce leaves, wrap them up, and enjoy. Serve with a side of rice.
Note: Yoshidas is pretty salty already. Do not add extra salt.
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