Happy Weekend Everyone! I am slowly making my way through posting all the deliciously easy recipes I’ve been cooking up the past few months. Up today is one of my favorite dishes to make and take for lunches during the week or to whip up as a quick, 30 minute weeknight dinner ~ Asian Turkey Lettuce Cups. I love using lettuce wraps on just about everything. You can use them for the bun on your burgers, as your taco shells, for the bread on your sandwich or as the perfect holders for tuna salad. I have to say making up these sweet & spicy Turkey Asian Lettuce Wraps may just take lettuce wraps to a whole new level. The turkey mix absorbs all that sesame, garlic and ginger goodness that pairs so well with the crisp vegetables. Pouring the sweet soy dressing over everything pulls the mix together while the peanuts add a little nutty crunch with every bite. I guarantee you will be licking your fingers as you gobble down these wraps and will totally be sad when they are all gone. Seriously, they are that good!
ASIAN TURKEY LETTUCE WRAPS (print it!)
- 2 tsp dark sesame oil
- 1/2 onion, diced,
- 2 tsp. fresh ginger, grated
- 2 garlic cloves, minced
- 1.25 lbs lean ground turkey
- 1/2 sweet bell pepper, chopped
- 1/2 cup carrots, shredded
- 1/2 cup cucumber, diced
- 1 cup broccoli or kale slaw (I used Trader Joe’s)
- 2/3 cup rice wine vinegar
- 2 Tbsp agave nectar, honey or brown sugar
- 1/4 cup soy sauce
- 2 Tbsp hoisin
- 2 tsp. sriracha
- 1/4 cup cilantro, roughly chopped
- 1/4 cup green onion, sliced
- 3 Tbsp. chopped peanuts
- 12 lettuce leaves (romaine or bib)
- Add 2 tsp. sesame oil to a large nonstick skillet and heat over medium heat. Add the ginger, garlic and onion, saute for 30 seconds. Add the ground turkey and cook until browned, about 8-10 minutes.
- While the meat cooks, chop up all the vegetables and prepare lettuce leaves. Mix up the sauce by whisking together the rice wine vinegar, agave nectar, soy sauce, hoisin and sriracha.
- In a large bowl, add the vegetables, ground turkey mix, sauce, cilantro, green onion and peanuts. Toss lightly until combined then divide among lettuce leaves. I use around 1/2 cup in each leaf and enjoy 2 wraps per serving.
Makes 6 servings, 2 lettuce wraps each, 7 smart points (6 smart points when vegetables are backed out of the nutrition facts below).
Nutritional information per serving calculated at caloriecount.com
STEP – BY – STEP:
Heat a large nonstick skillet over medium heat. Add the sesame oil, ginger, garlic and onion, sauteing for about 30 seconds. Add the ground turkey and cook until browned, about 8-10 minutes.
While the turkey cooks, chop up your vegetables. You can mix and match what vegetables you have on hand but I used what I like in an asian salad for this mix.
Pour the turkey mixture onto the vegetables once it is browned. No draining required.
Pour sauce over the turkey and vegetable mixture.
Toss the mix together then top with chopped peanuts.
Place 2 lettuce leafs on a plate and scoop a heaping 1/2 cup of mix in each lettuce leaf. Dive in!
I’ve made this recipe a few different ways. If you’d like more substance or something to hold onto all that delicious sauce as it will definitely run down your hand, add 2 oz of cooked rice noodles or 1 cup of brown rice to the mix. Toss and serve it up on the lettuce leaves just as you would above. You will have to add 1 smart point to the above so 2 lettuce wraps for 7 smart points which is still a deal!
Feeling spicy? Add a little bit more sirracha on top for a little kick.
What are you all making for St. Patrick’s Day this week? I need some ideas for what to bring to work….
At home, I know we are making Slow Cooker Corned Beef & Cabbage.
Have a fantastic week all!