# What You’ll Need:
→ Protein
01 - 1 pound ground turkey
→ Vegetables
02 - 1 cup shredded carrots
03 - 1 cup shredded green cabbage
04 - 1/2 cup thinly sliced scallions, divided
05 - 1 red bell pepper, thinly sliced
06 - 1 clove garlic, minced
07 - 1 tablespoon fresh ginger, minced
→ Sauce
08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey
12 - 1/2 teaspoon chili flakes, optional
→ Assembly
13 - 1 head butter lettuce or romaine, leaves separated and washed
14 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili flakes. Set aside.
02 - Heat a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess liquid if needed.
03 - Add garlic, ginger, and half the scallions to the cooked turkey. Cook for 1 minute until fragrant.
04 - Stir in carrots, cabbage, and bell pepper. Cook for 3 to 4 minutes until vegetables are crisp-tender.
05 - Pour the prepared sauce over the turkey and vegetable mixture and toss well to coat. Cook for 1 minute, then remove from heat.
06 - Spoon the turkey stir-fry mixture into lettuce leaves. Garnish with remaining scallions and sesame seeds. Serve immediately.
