Asian Turkey Lettuce Wraps
These Asian Turkey Lettuce Wraps are a light, flavorful, and healthy meal bursting with savory goodness!
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Spatula or wooden spoon
- Measuring cups and spoons
- Bowl
Ingredients
- 1 tbsp olive oil
- 1 lb Jennie-O extra lean ground turkey breast
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 8 oz white button mushrooms, diced
- 8 oz water chestnuts, drained and diced
- 5 green onions, diced
- 1/4 cup cilantro, leaves only, chopped
- 3 tbsp soy sauce
- 1/2 cup hoisin sauce
- 1 tbsp Sriracha
- Cooked white rice, hot
- Butter lettuce leaves
- Sriracha, for serving
- Green onions, diced, for garnish
Instructions
- In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.
- Add the ground turkey breast to the skillet. Break it apart with your spatula and cook until browned, about 5-7 minutes. Make sure it’s fully cooked and no longer pink.
- Stir in the diced mushrooms, diced water chestnuts, and diced green onions. Cook for another 2-3 minutes until the vegetables are tender.
- Pour in the soy sauce, hoisin sauce, and Sriracha. Mix well to combine and let it cook for an additional 2 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and stir in the chopped cilantro. This adds a fresh herby flavor that brightens the dish.
- To serve, place a generous spoonful of the turkey mixture into a butter lettuce leaf. Top with additional Sriracha and diced green onions as desired. Enjoy immediately!
Notes
- Store leftover turkey filling in an airtight container in the refrigerator for up to 3 days.
- Keep lettuce leaves separate to maintain their crispness.
- Reheat the turkey filling in a skillet over medium heat before serving again.