I love me some lettuce wraps. They are quick, easy and pack a shit ton of flavor. I have been experimenting with a few different recipes over the years in hopes to find the perfect combination of sauces, veggies and meats and FINALLY landed one that fits the bill.
I came across SkinnyKitchen’s version of lettuce wraps that tasted very similar to P.F.Chang’s. Minus the gazillion calories..score! I added a few tweaks and they came out incredible. Now, I like to eat, and so does my husband, we were left a little hungry about an hour later so the 2nd time I made them I tried to bulk it up a bit. I added a refreshing Asian Cucumber Salad to go along with it. It gave an amazingly refreshing crunch factor to dish that it was missing. These wraps make a great starter to any dinner or party (perfect for girls night with some vino) or even a light lunch. If you need more, try making a great Asian Peanut Noodles (minus the chicken) like this or some steamed dumplings.
Turkey Lettuce Wraps
inspired by SkinnyKitchen
- 1 lb Ground Turkey
- 4 Scallions, chopped
- 1/2 can of Water Chestnuts, chopped
- 1/2-1 Bell Pepper, any color, diced
- 1-2 Carrots, diced
- 1/2 Onion, diced
- 1/4 cup reduced sodium Soy Sauce
- 2 TSP Sesame Oil
- 1 TBS Ginger, grated
- 2 1/2 TBS Hoisin Sauce
- 1 TBS Water
- 1 Head Bib Lettuce, separated, cleaned and dried
Hoisin Dipping Sauce
- 1/4 cup reduced sodium Soy Sauce
- 2 TBS Rice Wine Vinegar
- 1 TBS Sugar
- 1/2 TBS Ginger, grated
- 1 TSP Sesame Oil
- 1 TBS Hoisin Sauce
Turkey:
In a large pan, brown turkey meat over medium-high heat. While it’s browning, chop into small pieces. Drain any excess water from the pan. While that’s browning, clean the head of bib lettuce. Set aside to dry.
Once meat is browned, add the scallions, water chestnuts, bell peppers, carrots, onions, soy sauce, sesame oil, ginger, hoisin and water. Mix well and cook for a few minutes until veggies get soft. I like mine with a little crunch, so I cooked it for less.
Sauce:
Mix all the ingredients in a small bowl. I like to make this ahead of time while my turkey is cooking so all the ingredients marry and it gives the sauce amazing flavor.
Asian Cucumber Salad
- 1 large Cucumber, sliced extremely thin
- 1/4 cup Rice Wine Vinegar
- 1 TSP Sugar
- 1/4 TSP Salt
Slice your cucumber as thin as you can. If you have a mandoline, break that out-makes the job a hell of a lot easier.
In a small bowl, mix the rice wine vinegar, salt and sugar then throw in your sliced cucumber. Let that sit and marinate in the fridge for about an hour so it gets nice and chilled. Eat as a side dish or throw them on top of the lettuce wraps for an added crunch.
Eat up!
Oh and don’t forget to enter my very 1st GIVEAWAY! It’s way too easy not too! So go enter for a chance to win a $25 eGift Card!!! Ends June 18 2012 at 12:01 am! DO IT! 
– Amanda
