We really enjoyed these turkey lettuce wraps. This recipe I found on the website canyou stayfordinner.com. There are tons of lettuce wrap recipes out there and some of them have a list of ingredients as long as my arm, but this one is simple with great flavor and a lot of the ingredients you may already have on hand! I will definitely be making these again.
2 teaspoons sesame oil
2 Tablespoons soy sauce (low sodium)
1 Tablespoon brown sugar
1/4 cup Hoisin sauce (found in the Asian section of the store)
2 teaspoons olive oil
1 pound ground turkey breast
2 cups chopped button mushrooms (not in mine…mushrooms not my thing)
1 1/2 teaspoons chili powder
3 cloves of garlic, chopped
1 Tablespoon ginger root, minced
3 large carrots, grated
6 scallions, chopped (green and white parts)
1 8-ounce can water chestnuts, drained and chopped
In a small bowl whisk sesame oil, soy sauce, brown sugar and Hoisin sauce together. Set aside. Add olive oil to large skillet or wok, set over medium high heat. Add ground turkey and cook for five minutes, crumbling the meat as it cooks. Add the mushrooms, cook for three more minutes stirring often and until turkey is no longer pink and the mushrooms soften. Add a pinch of salt and pepper. Add chili powder, garlic and ginger. Stir to combine. Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for three more minutes to allow the sauce to thicken slightly. Add carrots, scallions,and water chestnuts and give the pan one last stir. Remove from heat. Spoon a small amount of meat mixture on to the lettuce leaves and enjoy!
These are messy…but flavorful and healthy! Perhaps try pita pockets instead of the lettuce.