- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 1 cup
- chopped fresh pineapple
- 250 mL
- 1/2 cup
- chopped red pepper
- 125 mL
- 1/3 cup
- chopped fresh mint
- 75 mL
- 5 tsp
- Ginger Seasoning Paste, divided
- 25 mL
- 2 tsp
- hot sauce, divided
- 10 mL
- 2 tsp
- olive oil
- 10 mL
- 1 lb
- lean ground turkey or chicken
- 500 g
- 1 tbsp
- minced garlic
- 15 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 2 cups
- bean sprouts
- 500 mL
- 2 heads
- Boston or leaf lettuce
Directions
Step 1
Toss pineapple with red pepper, mint, 1 tsp (5 mL) ginger paste and 1/2 tsp (2 mL) hot sauce until well combined; reserve.
Step 2
Heat oil in a large, non-stick skillet set over medium heat. Add turkey, garlic, salt, pepper, remaining ginger paste and hot sauce. Cook, breaking up the turkey with the back of spoon, for 5 min. or until browned. Stir in bean sprouts; cook until softened. Cool slightly. (Recipe can be prepared to this point and kept in the refrigerator for up to a day.)
Step 3
Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 310
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Cholesterol:
- 90 mg
- Protein:
- 27 g
- Sodium:
- 460 mg
- Potassium:
- 620
