Jalapeño adds a kick to these low-carb cups but you can sub in sliced scallions if you prefer less heat.
- 1 Tbs. olive oil
- 1 lb. ground turkey
- ¼ cup hoisin sauce
- 1 red or green jalapeño pepper, thinly sliced
- 12 leaves Boston lettuce
- ½ cup chopped dry roasted peanuts
- Chopped cilantro
- Lime wedges
- In 12” nonstick skillet, heat oil over medium-high heat. Add turkey; cook, stirring and breaking up meat with spoon, until no longer pink, 7-8 min. Stir in hoisin sauce and ⅓ cup water; bring to boil. Reduce heat to medium-low. Cover; cook until flavors blend, 10 min.
- Stir in jalapeño slices; divide among lettuce leaves. Top with peanuts and chopped cilantro. Serve with lime wedges.