Turkey lettuce wraps are a light and healthy dish that's perfect for a quick lunch or dinner. Here's how you can make them:
1 lb (450g) ground turkey 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, finely chopped 1 bell pepper, diced (any color you prefer) 1 cup mushrooms, finely chopped 1 teaspoon ground ginger
2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 head of iceberg lettuce (or butter lettuce), leaves separated Optional toppings: shredded carrots, sliced green onions, chopped cilantro, chopped peanuts or cashews
Instructions: 1. Prepare the Turkey Mixture: – Heat the olive oil in a large skillet over medium-high heat. – Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant. – Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add Vegetables and Seasonings: – Once the turkey is cooked, add the diced bell pepper and chopped mushrooms to the skillet. Cook for another 3-4 minutes until the vegetables are tender. – Stir in the ground ginger, soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook for an additional 2-3 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
Arrange the lettuce wraps on a platter and serve immediately. They can be eaten with your hands like tacos or wraps.
You can customize the filling based on your preferences. Feel free to add other vegetables such as shredded cabbage, water chestnuts, or bamboo shoots. If you prefer a spicier kick, add some sriracha or chili garlic sauce to the turkey mixture.
These lettuce wraps are also great for meal prep. You can make the turkey mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat the mixture and assemble the lettuce wraps. For a vegetarian version, you can substitute the ground turkey with crumbled tofu or cooked lentils.
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