Description
These Turkey Lettuce Wraps are a flavorful and healthy appetizer or light meal featuring ground turkey stir-fried with a medley of crunchy vegetables, aromatic garlic and ginger, and savory sauces, all served in crisp butter lettuce leaves. Easy to prepare and perfect for a quick weeknight dinner or party snack.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- ½ cup shallots, minced
- 2 teaspoons ginger, minced
- ¼ teaspoon dried chili flakes
- ½ cup water chestnuts, finely chopped
- ½ cup bamboo shoots, finely chopped
- 1 cup shiitake mushrooms, stems removed and chopped
- 1 cup carrots, finely diced
- 1 ¼ pounds ground turkey
- 3 tablespoons hoisin sauce, plus more for serving
- 2 teaspoons low sodium soy sauce
- kosher salt, for seasoning
- black pepper, for seasoning
Garnishes and Wrap
- ¼ cup scallion, thinly sliced, for garnish
- ¼ cup cashews, chopped, for garnish
- 1 head butter leaf lettuce, separated, washed and dried
Instructions
- Heat the Pan: Preheat a wok or large sauté pan over high heat to ensure the oil and ingredients cook quickly and evenly.
- Add Oils: Pour in 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Allow the oils to heat until they are shimmering but not smoking.
- Sauté Aromatics: Add the minced garlic, shallots, ginger, and dried chili flakes to the hot pan. Stir-fry these ingredients for about 2 minutes until fragrant, which builds the aromatic base for the filling.
- Add Vegetables: Incorporate the water chestnuts, bamboo shoots, shiitake mushrooms, and diced carrots into the pan. Stir-fry for an additional 4 minutes until the vegetables are just tender but still retain a bite.
- Set Aside Vegetables: Remove the cooked vegetable mixture from the pan and transfer to a medium-sized bowl. Set aside while cooking the turkey.
- Cook the Turkey: Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. Add ground turkey and stir-fry for about 4 minutes, until all the meat is cooked through and no longer pink.
- Season the Turkey: Add the hoisin sauce and soy sauce to the turkey. Stir well to coat all pieces evenly and bring out the savory flavors.
- Combine & Season: Add the reserved vegetable mixture back into the pan with the turkey. Season with black pepper and adjust salt and pepper as needed to taste. Stir to combine thoroughly and heat through.
- Assemble Wraps: Spoon the warm meat and vegetable filling into individual butter lettuce leaves. Top each with chopped cashews and sliced scallions for crunch and freshness. Add extra hoisin sauce on top if desired and serve immediately.
Notes
- Use ground turkey breast for a leaner option.
- For extra heat, increase the amount of dried chili flakes or add fresh chopped chilies.
- These wraps can be served as an appetizer or as a main dish with a side of steamed rice or noodles.
- Substitute the cashews with chopped peanuts or omit for a nut-free option.
- To save time, you can use pre-minced garlic, ginger, and shallots if desired.
