2-Serving
Larb-Style Turkey Lettuce Cups
with carrots and cashews
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Wheat, Sesame, Soy
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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In Your Box (serves 2)
- 10 oz. Ground Turkey
- 1 Romaine Heart
- 8 oz. Cooked White Rice
- 3 fl. oz. Kung Pao Sauce
- 3 oz. Matchstick Carrots
- 1½ oz. Pan Asian Dressing
- 1 oz. Cashews
- ½ fl. oz. Seasoned Rice Vinegar
- 2 Green Onions
- 1 tsp. Sriracha
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates60g
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Net Carbs54g
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Fat36g
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Protein36g
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Sodium2070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut off root end of romaine. Separate leaves of lettuce for cups.
You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Drain any excess liquid, if desired. -
3 Add the Carrots, Cashews, and Rice
Add 2 tsp. olive oil, carrots, and cashews to hot pan. Stir occasionally until carrots are tender, 2-3 minutes.
Carefully massage rice in bag to break up any clumps and remove rice from packaging.Add rice and 1/4 tsp. salt to pan and stir occasionally until rice is heated through, 1-2 minutes. -
4 Add Sauce and Finish Dish
Add kung pao sauce (to taste), Sriracha (to taste), and rice vinegar to hot pan. Stir occasionally until combined, 45-60 seconds.
Remove from burner.Plate dish as pictured on front of card, filling lettuce cups with turkey mixture (to taste). Garnish with dressing and green portions of green onions. Bon appétit!
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