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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place turkey mix in a serving bowl and sprinkle with peanuts.
  6. Serve by placing a spoonful of mixture in a lettuce leaf, top off with dipping sauce and cucumbers and enjoy!