Turkey Lettuce Wraps

Lettuce wraps aren't Dave's favorite but I loved these! They have just enough bite for me using 1 tsp sriracha sauce but if you like spicy you can use more. I also decided to try the Boston lettuce for these rather than iceberg and it really does work better. I served this with Sesame Noodles. Delicious dinner!

Turkey Lettuce Wraps

2 tsp peanut oil
1/2 red bell pepper, finely chopped
4 oz can sliced water chestnuts, drained and chopped
1 1/4 lb ground turkey
3 garlic cloves, minced
2 green onions, chopped
1 tsp fresh minced ginger (scant 1/4 tsp powdered)
1-2 tsp sriracha sauce (to taste)
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp rice vinegar
12 Boston or butter lettuce leaves, washed and dried

Heat oil in large skillet over medium-high heat. Add the red bell pepper and water chestnuts and saute until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and sriracha and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Combine the hoisin, soy sauce and vinegar; pour over meat mixture and stir until everything is well combined.

Place turkey mixture in a serving bowl and serve alongside lettuce leaves.


Recipe from Handle the Heat.