Asian Turkey Lettuce Wraps

Remember how two weekends ago I went to a bachelorette party that may or may not have involved lots of food and adult beverages? And then the following weekend I went back east to Boston, which involved even more food and adult beverages?

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Yeah. I do. And so does my waistline. Which is why when I planned this week’s menu, lots of salads and healthy things made their way onto the list. And these lettuce wraps? Well, they’ve been in my repertoire for over a year now, and they never fail me. I loooove lettuce wraps (not even the tiniest bit ashamed to admit I owe this love to P.F. Chang’s lettuce wraps) so I happily make these every couple months. They’re perfect as a heavy appetizer or light main dish, they’re healthy, and they’re surprisingly filling. Also, your bikini bod will thank me. So yeah, you’re welcome.

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Ingredients:

  • 16 Boston Bibb or butter lettuce leaves (or just a head of iceberg lettuce)
  • 1 pound lean ground turkey
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 1 teaspoon dried ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chile pepper sauce — this is optional, depending on whether or not you enjoy spicy food
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 3/4 c. chopped button mushrooms
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

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Phew. Yeah, I know. It’s a lot of weird ingredients. But on the plus side, you can use most of these over and over again for any Asian recipe. Orrrr you can just keep making lettuce wraps. They’re that good.

Instructions:

  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground turkey in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked meat; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Yields: 4 servings

Recipe adapted from: Allrecipes

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5 thoughts on “Asian Turkey Lettuce Wraps

  1. These look sooo good! But seriously, how do you NOT tear the lettuce? Do you cut it in half first…? Anyways, just found you from Pinterest and I’m loving what I see! πŸ™‚

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