A little over a month ago, I made Dennis and I ground turkey lettuce wraps for dinner. I loved the flavor so much (OMG! They were soooo good!), I immediately texted a picture of them to my sisters-in-law to show them what I had made for dinner, knowing they would both love it. Donna had asked me to send her the recipe and I got so busy, I just forgot to get it to her. Sorry, Donna, here it is now :). I decided I’d blog the recipe so Donna and Kelly could get it here on my website and all of my readers could enjoy it as well.
I started by making my sauce. To a large measuring glass, I combined water, reduced sodium soy sauce, rice vinegar, sriracha, the juice of one lime, minced garlic, and sugar. I set this aside until I was ready for it.
Next, I sautéd two shallots in a tablespoon of olive oil. To the cooked shallots, I added a pound of lean ground turkey, along with kosher salt, pepper, red pepper flakes and the juice of one lime. Once the turkey was cooked through, I added my vegetables. The vegetables consisted of red bell pepper (cut into matchsticks), mushrooms (quartered), shredded carrots and a small can of water chestnuts (cut into quarters).
Once the vegetables had been incorporated into the turkey and shallots, I added the sauce and let everything simmer for 5-7 minutes, until the vegetables were tender, yet a tad crisp.
I used large Bibb lettuce leaves as the shell to serve our turkey wraps, drizzling with sweet chili sauce and topping with sliced jalapeños and scallions. These were amazing! They were so flavorful. I know I’ll definitely be making these again :).
1 pound lean ground turkey
2 shallots, minced
2 cloves garlic, minced
1 tablespoon olive oil
1-1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper
pinch of red pepper flakes
1 cup shredded carrots
1 red bell pepper, cut into matchsticks
8 ounces mushrooms, cut into quarters
8 ounce can water chestnuts, cut into quarters
2 tablespoons sugar
1/2 cup water
3 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha
pinch of red pepper flakes
sweet chili sauce (for drizzle to garnish)
1 jalapeño, sliced, seeds removed
2 scallions, sliced
1 package of large Bibb lettuce leaves
- In a large measuring glass, add water, reduced sodium soy sauce, rice vinegar, sriracha, garlic, juice of one lime, sugar and red pepper flakes. Set aside.
- Sauté shallots in olive oil. Add ground turkey, 1 teaspoon kosher salt, pepper and red pepper flakes and the juice of one lime. Cook turkey 5-7 minutes, until browned and crumbly.
- Add carrots, bell pepper, mushrooms and water chestnuts and mix into turkey. Add sauce and cook for 5-7 minutes, until vegetables are crisp tender.
- Spoon meat and vegetables into lettuce leaves, top with sliced scallions, jalapeños and a drizzle of sweet chili sauce.
Until next time, Kris