You don’t have to serve this in lettuce wraps; it’s good over steamed rice as well. But the wraps make a great presentation, and kids will love that they won’t need a fork! This is not too spicy for the kids; adults might want to add a shot of Sriracha.
Asian Turkey Lettuce Wraps
Makes 6 servings
2 tablespoons olive oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tsp. dried minced ginger (OR 1 1/2 tsp ground ginger)
1 1/2 lbs. ground chicken or turkey, or 1 1/2 lb. boneless, skinless chicken breast, cut into small pieces
4 tablespoons soy sauce
2 tablespoons Frank’s Sweet Chili sauce
1/2 cup chopped fresh cilantro
5 oz. water chestnuts, chopped (1 small can)
1/3 cup chopped dry-roasted peanuts
2 heads Boston (butter) lettuce
Heat oil in a large skillet. Add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute. Add ground turkey and break apart. Cook until brown, and remove extra liquid from the pan. (If using boneless, skinless chicken, stir fry until chicken pieces are done on all sides.) Add soy sauce and sweet chili sauce. Cook about 5 minutes.
While the turkey cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table.
When turkey is done, add water chestnuts and cilantro and cook 1 to 2 minutes more.
To serve: place a spoonful of the turkey mixture on a lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to hold and eat.
This recipe was slightly modified from Bless Us O Lord.
Nutrition information does not include lettuce.
Cook and Count 