Turkey Lettuce Wraps

Instead of reaching for the takeout menu, try this instead. These DIY lettuce wraps let little eaters choose which veggies to include in their dinner. Dovetailing Tip: Cook an additional 1 pound of ground turkey, remove from pan before adding the mushrooms, scallions ect. use this ground turkey day 5 in Ground Turkey Noodle Bake.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 212

12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
1-6 ounce can water chestnut, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon dijon mustard or spicy mustard
1 tablespoon sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
shredded carrot, for serving
bean sprouts, for serving
chopped fresh cilantro, for serving

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Source: foodnetwork.com

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