Lemongrass turkey and rice noodle lettuce cups with coconut curry

Gluten-Free Friendly, Dairy-Free, No Added Sugar, Protein Plus

2 Servings, 690 Calories/Serving

15–20 Minutes (Conventional oven)

6 Minutes (Microwave oven)

Bright lemongrass, grated ginger, a sweet and savory curry sauce, and rice noodles take these Thai-inspired lettuce cups from appetizer to main-course territory.

Ingredients

In your bag:
Lemongrass turkey (ground turkey - onion - crushed tomatoes - lemongrass - extra virgin olive oil - garlic - ginger - ground turmeric - kosher salt)
Flat rice noodles (rice noodles - extra virgin olive oil)
Organic shredded cabbage
Organic iceberg lettuce
Sunbasket coconut curry (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - ground turmeric)
Organic lime
Pickled shredded carrots (carrots - rice vinegar)
Fried shallots

Nutrition per serving

Calories 690, Total Fat 42g (54% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1370mg (60% DV), Total Carb. 53g (19% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Fish (anchovy), Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Heat the lettuce cup filling

Choose your heating method

Our chefs think this cooks best in the microwave.

Conventional oven | 15–20 minutes

Heat the oven to 425°F.

Transfer the lemongrass turkey, rice noodles, and cabbage to an ovenproof dish, stir together, and sprinkle with 2 tablespoons water. Cover with foil and bake for 10 minutes. Stir, re-cover, and bake for 5 to 10 minutes more, or until heated through. Season to taste with salt and pepper.

Microwave oven | 6 minutes

Transfer the lemongrass turkey, rice noodles, and cabbage to a microwave-safe dish, stir together, and sprinkle with 2 tablespoons water. Place a damp paper towel over the top and microwave for 3 minutes. Stir, re-cover, and microwave for 3 minutes more, or until heated through. Season to taste with salt and pepper.

While the filling is heating, prepare the remaining ingredients.

Prep the lettuce and toppings

Trim the root end from the lettuce; separate the leaves.
Stir the coconut curry.
Cut the lime into wedges.

Serve

Transfer the lettuce leaves to individual plates, top with the filling, and drizzle with the coconut curry. Garnish with the pickled carrots and fried shallots and serve with the lime wedges.

Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.

Ingredient IQ

The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it’s added to a dish.

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