I had some leftover turkey meat from my Sloppy Joe’s the other night and so I decided to make some lettuce wraps. My most favorite lettuce wraps are from cheesecake factory and are made with chicken tenders, I opted for something different but it resulted in something equally as tasty.
Ingredients:
1 tbsp peanut oil
1/3 cup green onions, chopped
1/3 cup red onions, chopped
4 cloves of garlic, minced
1 tbsp ginger, freshly grated
1/2 cup mushrooms, chopped
1 1/2 pounds ground turkey
1 tbsp soy sauce
1 tbsp sake wine
1 tbsp hoisin sauce
1 3oz can of water chestnuts, drained and chopped
1/2 cup bean sprouts
1/3 cup carrots, shredded
1 tsp of crushed red pepper
1 tbsp fresh cilantro leaves, chopped
Chopped roasted peanuts, to sprinkle on top
1/2 cup cucumber, chopped and set aside
1 head of lettuce, each leaf individually removed and separated
Dipping Sauce:
1 tbsp hoisin sauce
1 tbsp sriracha sauce
1 tsp peanut oil
Directions:
- Heat up the oil to medium heat in a large skillet. Add onions, garlic, ginger, and mushrooms. Saute for 10 minutes until onions are tender.
- Add the turkey meat to the skillet and cook for about 5 minutes until mostly cooked. Make sure to break meat apart with your spatula while meat cooks.
- Add the soy sauce, hoisin, and wine to turkey skillet. Stir to cover everything evenly and bring to a boil and continue to cook until turkey is thoroughly cooked.
- Add the water chestnuts, bean sprouts, carrots, red pepper and cilantro to turkey mixture. Cook on medium for another 5 minutes, making sure to combine ingredients.
- Place turkey mix in a serving bowl and sprinkle with peanuts.
- Serve by placing a spoonful of mixture in a lettuce leaf, top off with dipping sauce and cucumbers and enjoy!
