Lakin/Thompson Recipes

Turkey Lettuce Wrap

Asian
Ingredients
    1. 1¼ lb. lean ground turkey or ground chicken
    2. 1 tablespoon olive oil
    3. 1 clove garlic minced
    4. 1/2 cup diced mushroom
    5. 1/8 teaspoon ground ginger
    6. 4 green onions thinly sliced
    7. 1/2 carrot shredded
    8. 1/2 bell pepper diced
    9. 1 8 oz can sliced water chestnuts, drained and coarsely chopped
    10. 3 tablespoons hoisin sauce
    11. 2 tablespoons lower-sodium soy sauce
    12. 1 tablespoon rice vinegar
    13. 2 teaspoons roasted red chili paste
    14. Pinch of salt
    15. 12 Bibb/Butter lettuce leaves
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Combine turkey mixture, onions and chopped water chestnuts, carots, pepper, mushroom in a large bowl, stirring well, and set aside.
  3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
  4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

 

Serve with a small dinner salad and bread