Asian Turkey Lettuce Cups with Keto Paleo Granola
TIME
15 minutes
SERVES
4 as a starter
CREATED BY
Jacqueline Alwill | Good Chef Bad Chef
SUMMARY
Fresh, fast, and full of flavour, these Turkey Lettuce Cups with Keto Granola make the perfect starter or light meal. Ready in just 15 minutes, this Asian-inspired dish combines lean turkey mince with aromatic garlic, ginger, and a punchy teriyaki-sriracha sauce for a savoury-sweet kick. Crunchy carrots and spring onions add texture, while Brookfarm's Keto Paleo Granola Macadamia Coconut brings a nutty crunch and a nourishing twist. Served in crisp cos lettuce cups, they’re as refreshing as they are satisfying—ideal for low-carb entertaining or an easy weeknight treat.
Fresh, fast and full of flavour
Ingredients
-2 tsp coconut oil
-500g turkey mince
-½ cup spring onions, sliced
-2 carrots, finely sliced or shredded (approx 2 cups)
-3 cloves garlic, crushed
-2 tsp grated ginger
-4 tbsp teriyaki sauce
-1 tsp sriracha
-2 tsp mirin
-1 tsp sesame oil
-½ cup Keto Paleo Granola Macadamia Coconut
-2 heads cos lettuce, leaves peeled to form the cups
Method
- Heat a large frypan or wok on medium to high heat and add 1 tsp coconut oil to coat.
- Add the turkey mince and brown off, breaking up the chunks as you go so it’s a small mince. Once browned, transfer to a bowl and cover.
- Add another teaspoon of coconut oil to the pan, followed by the shallots and carrots and cook for 2-3 minutes, then add the garlic and ginger and cook for 1 minute, tossing throughout.
- Whisk together teriyaki sauce, sriracha, mirin and sesame oil in a bowl.
- Add the turkey mince back into the pan with Brookfarm Keto Granola and toss, then pour the sauce over and toss and again.
- Heat the turkey and granola through for 2 minutes, then serve in lettuce cups topped with additional chilli sauce if desired.
Keep baking
