Makes 4 Servings
tablespoon avocado oil
(16-ounce) package JENNIE-O® Lean Ground Turkey
cloves garlic, minced
sea salt and freshly cracked black pepper, to taste
leaves butter lettuce
cup shredded carrots
cup thinly sliced English cucumber
tablespoons Gochujang paste
tablespoons low-sodium soy sauce
tablespoon maple syrup
teaspoon toasted sesame oil
In large skillet over medium high heat, heat oil. Add ground turkey to skillet. Cook, stirring occasionally, until the turkey is well-done, 165°F as measured by a meat thermometer. Stir in garlic. Cook 1 minute. Season to taste with salt and pepper. Remove pan from heat and stir in half of the Gochujang Sauce until it has evenly coated the turkey.
Place a spoonful of turkey mixture into each lettuce leaf. Top with cucumbers and carrots. Drizzle with remaining Gochujang Sauce.
In small bowl, whisk together ingredients until combined.