Last night for dinner we had these amazing Asian Lettuce Wraps with Turkey!
We sometimes go to PF Chang’s and I use to order their chicken lettuce wraps. They now have a gluten free option for the lettuce wraps…. but I’m still unsure what the ingredients are. (Preservatives, sugar, etc.) I wanted to try and make a healthier version. I played around a bit with some ingredients and ideas then put this together last night. IT WAS ASIAN WONDERFUL-NESS!
I actually got the idea from my friend Michael at Good Earth Produce and Garden Center here in Augusta, GA. Several times I have bought some butter lettuce that they sell at the produce market and….. guess what? It is grown hydroponically right here in Georgia! I had been buying the lettuce for salads, but about a week ago Michael mentioned that he thought it would be great for wraps because of the size of the lettuce leaf.
DING, DING, DING….. the idea went off in my head……. Asian Lettuce Wraps!
I think the meal turned out pretty great and Lee, my husband agreed. I used turkey, veggies, no sugar, minimal oil and gluten free soy sauce and of course….. the very healthy hydroponically grown butter lettuce. The dipping sauce was both sweet and spicy. This meal was full of flavor, healthy and clean….. and VERY filling! I was stuffed when we finished the meal. The recipe made the perfect amount for our dinner last night but if you had 4-6 people you could use it as an appetizer also.
If you have eaten lettuce wraps before you know this, but I will warn you…… get a few sturdy napkins ready. 🙂 This did not hinder us from eating them at all…. no, no. To help the dripping situation…. we spooned the sauce over the turkey mixture once we had placed it on the lettuce leaf and then…… we wrapped it up and devoured it! 🙂
|Asian Lettuce Wraps with Turkey....Healthy and Fresh|| |
- 1-2 Tbsp. of organic cold-pressed extra virgin olive oil
- 1 lb. of organic ground turkey
- 4-5 cloves of fresh garlic, crushed
- 3 scallions, chopped
- 1 small can of water chestnuts, coarsely chopped
- 1 lb. of shitake mushrooms, stems removed, cleaned and chopped
- 1 T. of chopped finely or grated ginger
- ¼ Cup of gluten free soy sauce
- 2 Tbsp. of honey
- 1 Tbsp. of rice vinegar
- 1 bunch of butter lettuce, washed and leaves broken apart
- grated carrot
- shredded red cabbage
- 6 Tbsp. of soy sauce
- 4 Tbsp. of rice vinegar
- 2 Tbsp. of honey
- 2 Tbsp. of Dijon mustard
- 1 Tsp. of sesame oil
- 1 Tsp. of crushed red pepper... or to taste
- Heat 1-2 Tbsp. of olive oil in a large skillet over medium to high heat.
- Place ground turkey in the skillet and cook until lightly browned.
- Add garlic, scallions, water chestnuts, mushrooms and sauté stirring often until vegetables have softened. Approximately 5-8 minutes.
- Decrease heat to low and pour ¼ Cup of soy sauce, honey and rice vinegar over the turkey/vegetable mixture and stir well to coat the meat and vegetables.
- Stir occasionally and keep warm while you prepare the dipping sauce, carrots and cabbage.
- Wash and grate 3 carrots and shred approximately 1 Cup of red cabbage.
- In a small bowl add 6 Tbsp. of soy sauce, 4 Tbsp. of rice vinegar, 2 Tbsp. of honey, 2 Tbsp. of Dijon mustard, 1 Tsp. of sesame oil and crushed red pepper to taste. Whisk all ingredients for the dipping sauce together.
- To Serve, place 1-2 Tbsp. of the turkey/vegetable mixture onto a lettuce leaf, spoon a bit of the dipping sauce over.
- Sprinkle carrot and red cabbage on top, wrap the lettuce leaf around the meat and eat using hands, immediately.