Honey Chili Turkey Lettuce Cups – 15‑Minute Protein Burst

These honey‑chili turkey lettuce cups give you a protein boost in minutes. The sweet‑spicy sauce coats lean ground turkey, while crisp lettuce makes every bite a refreshing crunch. Perfect for a weeknight dinner or a meal‑prep surprise.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb (450 g) lean ground turkey
• - 1 tbsp olive oil
• - ½ cup diced red bell pepper
• - ¼ cup chopped scallions, white & green parts separated
• - 1 tsp minced garlic
• - 1 tsp minced ginger
• - 2 tbsp low‑sodium soy sauce
• - 1 tbsp honey
• - 1 tbsp rice vinegar
• - 1 tsp sriracha (or more to taste)
• - 1 cup cooked quinoa, cooled
• - 1 cup shredded carrots
• - ½ tsp ground cumin
• - 1 tbsp chopped fresh cilantro (optional)
• - 6‑8 large butter lettuce or romaine leaves
• - Sesame seeds, for garnish
• - Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spatula. Cook until browned and no longer pink, about 6–7 minutes.
2. Push the turkey to the side of the pan, add diced bell pepper, garlic, ginger, and scallions (white parts). Sauté 2‑3 minutes until fragrant.
3. Stir in soy sauce, honey, rice vinegar, sriracha, cumin, and cooked quinoa. Mix well, cooking another 3 minutes so the flavors meld.
4. Remove from heat and fold in shredded carrots and cilantro. Taste and adjust seasoning if needed.
5. Rinse and pat dry lettuce leaves. Spoon the turkey mixture into each leaf to form a “cup.”
6. Sprinkle each cup with sesame seeds and a few lime wedges on the side.
7. Serve immediately with extra lime wedges for squeezing, or cover and refrigerate up to 2 days for a quick grab‑and‑go lunch.
8. For a vegan variant, replace turkey with cooked lentils and skip the honey, adding maple syrup instead.

Chef's Note

Add a handful of diced avocado or a drizzle of Greek yogurt after plating for extra creaminess and a calcium boost.

Make-Ahead Tips

Store the cooked filling in an airtight container for up to 48 hrs. Assemble lettuce cups just before eating to keep the leaves crisp.

Substitutions

- Use lean ground chicken, beef, or turkey‑crackers for variety. - Swap quinoa with cauliflower rice for a low‑carb option. - Replace sriracha with Thai sweet chili sauce for a milder kick.