Turkey Teriyaki in Lettuce Cups

Table of Contents

1 pound lean ground turkey
1 tablespoon vegetable oil
1 (12 ounce) bag stir fry vegetables (or a combination of shredded carrots and snow peas)
½ cup gluten-free teriyaki sauce, plus more for serving
3/4 cup bean sprouts
8 lettuce leaf cups (iceberg, butter, or romaine)

Heat a large skillet or wok over high heat. Add the turkey and cook, breaking it up with spatula, until browned and no longer pink, about 4 minutes. Remove the turkey from the pan. Heat the oil in the skillet, then add the stir-fry vegetables. Cook for 1 minute, stirring. Add the turkey back to the pan along with ½ cup teriyaki sauce. Cook, stirring, for 1 minute. Stir in the bean sprouts and remove from heat.
Spoon the stir fry mixture into the lettuce cups and serve with more teriyaki sauce on the side.

Serves 4 (2 lettuce cups per serving)