Asian-Inspired Turkey Lettuce Wraps

For quick weeknight dinners at home I like to create a meal with a buffet of choices – similar to a taco bar – so that each person can customize to their own tastes. I like mine with lots of extra vegetables; Andy likes just meat and carbs. Nate & Eric just like it all. So, this is an Asian-inspired spin on a taco bar. You cook up the meat mixture and then put out as many topping choices as you want.

Turkey Lettuce WrapsAsian Turkey Lettuce Wraps – meat filling
  • ¼ cup toasted sesame oil
  • 1½ lb. ground turkey (or chicken or pork)
  • 3 cups coarsely chopped raw mushrooms
  • 8 oz. can water chestnuts – finely chopped
  • ¼ cup brown sugar
  • ¼ cup low-sodium soy sauce
  • 1 tsp. rice vinegar
Heat sesame oil in a large pan over medium-high heat. Cook ground turkey and mushrooms until turkey is thoroughly cooked and mushrooms have lost their liquid. Meanwhile, mix together the brown sugar, soy sauce & rice vinegar. Add water chestnuts plus sauce mixture to turkey and cook for several minutes to completely coat the turkey. Serve with wrap and topping options.
Asian Turkey Lettuce Wraps – wrap & topping options
  • Small flour tortillas (to make it kinda like Mu Shu Turkey)
  • Lettuce leaves – iceberg or Bibb lettuce work best
  • Carrots – shredded or buy the bags of julienned carrots
  • Peanuts – chopped
  • Cashews – chopped
  • Almonds – slivered or sliced
  • Red bell pepper – cut into small pieces
  • Cilantro
  • Mint
  • Cucumbers – cut into small dice
  • Plum sauce
  • Hoisin sauce
  • Toasted sesame seeds
  • Scallions – thinly sliced
  • Spinach – thinly sliced
  • Angel hair cabbage
  • Noodles – spaghetti or Somen noodles cooked, rinsed and tossed with equal amounts sesame oil and soy sauce
  • Cooked sushi-style  or other short grain rice (aka sticky rice)
  • Radishes – shredded
  • Sweet chile sauce

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