Express
Vietnamese-Style Turkey Lettuce Cups
with edamame
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 10 oz. Ground Turkey
- 4 oz. Slaw Mix
- 3 oz. Edamame
- 1 fl. oz. Ponzu Sauce
- 0.84 oz. Mayonnaise
- 2 Green Onions
- 2 tsp. Pho Vegetable Broth Concentrate
- 1 tsp. Gochujang Red Pepper Paste
- 2 Garlic Cloves
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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Calories460
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Carbohydrates22g
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Net Carbs16g
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Fat27g
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Protein36g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey and a pinch of salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.While turkey cooks, continue recipe. -
2 Prepare the Ingredients
Separate leaves of lettuce for cups.
Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop lettuce and top with filling after completing steps.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic. -
3 Finish the Filling
Add slaw mix, edamame, garlic, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until slaw mix is slightly softened, 2-3 minutes.
Add pho base, 2 Tbsp. water, and ponzu. Stir occasionally until liquid is slightly reduced, 2-3 minutes.Remove from burner. -
4 Assemble Cups and Finish Dish
In a mixing bowl, thoroughly combine mayonnaise, gochujang (to taste), a pinch of salt, and 1 tsp. water. Set aside.
Place lettuce cups on a clean work surface. Fill evenly with filling. Layer two lettuce cups for extra crunch and structural support. You should have about 5-6 cups total.Plate dish as pictured on front of card, garnishing cups with green portions of green onions and gochujang-mayonnaise (to taste). Bon appétit!
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