Ginger Turkey Lettuce Rolls with Pineapple Salsa

Prep time: 10min
Total time: 20min
Serves 4
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
16 g
saturated fat
3.5 g
13 g
27 g
90 mg
3 g
460 mg
620 mg


  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.

  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.)

  3. Separate lettuce leaves and arrange on a platter. Spoon some turkey mixture into each leaf, top with pineapple salsa and serve.