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Seriously Simple: Turkey lettuce wraps, an Asian classic with a twist

Diane Rossen Worthington, Tribune Content Agency on

When I am in the mood for an Asian meal, I will often make lettuce wraps since they’re easy to put together. If you make sure all the ingredients are prepped and ready to cook, these can be made in a few minutes.

I have changed up the classic recipe with ground turkey instead of chicken and added my own touch of crunchy water chestnuts and sugar snap peas. You could also add other crunchy veggies like diced carrots or cauliflower. The turkey is first flavored with soy sauce, sesame oil and vinegar and further enriched with hoisin sauce.

Frying the rice stick noodles takes extra time and can be eliminated if you are in a hurry. It also will lower the calories. Sometimes you can find them already fried in the Asian section of your market. However, the turkey filling still has excellent texture and flavor without the noodles.

Sometimes I will use different types of lettuce, like baby gems that will make smaller lettuce wraps, or light green romaine leaves.

These ground turkey lettuce wraps are incredibly delicious for a luncheon or as a starter for dinner. As a main course you will probably want 2 or 3 of these per person. You can serve these on a platter already stuffed with a scattering of the rice noodles on top of each wrap, or you can serve it family style, with a bowl of the filling and a platter of lettuce leaves. Don’t forget to put out a small bowl of hoisin sauce to drizzle over the lettuce wraps.

Turkey Lettuce Wraps

 

Makes 6 to 8 lettuce wraps

For the filling:

1 pound lean turkey

1 tablespoon soy sauce

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