I took a recipe I saw in the current issue of Cooking Light, did a number of changes and got a meal that I really enjoyed. Easy and quick as well! While butter lettuce isn’t the norm choice it is a tasty lettuce, smooth on the tongue. Boston lettuce was the originals choice.
Asian Inspired Turkey Lettuce Wraps
1 1/2 Tbsp vegetable oil
8 ounces sliced crimini mushrooms (or white button)
1 1/4 lbs ground turkey (one package)
2 large shallots, peeled and diced
4 green onions, chopped in small rings, use bottom 3/4, toss the tops
1/2 tsp diced dried garlic
1/2 tsp dried powdered ginger
8 ounce can water chestnuts, drained rinsed and chopped small
3 Tbsp hoisin sauce
2 Tbsp lower sodium soy sauce
1 Tbsp rice vinegar
2 tsp Sriracha sauce (I used Hoy Fong brand, my fave)
head of butter lettuce
Heat 1 Tablespoon of the oil in a large non-stick skillet over medium heat. Add in the mushroom and cook for 5 minutes. Set aside in a bowl. Add the rest of the oil, the shallots and the turkey, turn up the heat to medium high and cook till the turkey is browning. Add in the garlic, ginger, green onions, cooked mushrooms and chestnuts, lower to medium heat and let cook till meat is finished.
Meanwhile whisk the sauce ingredients together. Add to the meat, let heat through and take off the heat.
To serve scoop meat into the leaves, roll over and munch away.