Turkey Lettuce Wraps (P.F. Chang-inspired)
Quick and delicious, these Turkey Lettuce Wraps are great for meal prep or to serve as appetizers. Gingery and glossy the sauce comes together quickly. Grant loves the water chestnuts for their crunch. I love the mushrooms and peppers, but use any combination of these here with great results!
These Thai-inspired wraps come together with a sweet and spicy sauce. To make the sauce whisk the Hoisin, liquid aminos, sambal olek, ginger, and sesame oil together or put the ingredients in a jar and shake. When the sauce is made, brown the ground turkey. Next saute the vegetables. Add the cooked turkey back to the pan with the veggies and add ginger, garlic, liquid aminos, sesame oil, and sambal olek.
Turkey Lettuce Wraps
Notes
Soy sauce can be substituted for the coconut liquid aminos.
The hoisin sauce is the main flavor of the dipping sauce, but the sambal olek can be substituted for sriracha.
Ingredients
For the sauce:
- 4 T. Hoisin sauce
- 3 T. Liquid aminos (or 2 T. soy sauce)
- 1/2 T. Sambal olek
- 1/2 t. Sesame oil
- 1 t. Ginger
- 3 Green onions, chopped
For the filling:
- 5 Cloves garlic
- 1 T. Ginger
- 1.5 lbs. Ground turkey/chicken
- 1/4 t. Salt
- 8 oz. Water chestnuts, diced
- 8 oz. Mushrooms, diced
- 1 Red bell pepper, diced
- 2 t. Liquid aminos
- 2 t. Sesame oil
- 1 t. Sambal olek
For serving:
- 2 heads butter lettuce
- Rice
Instructions
For the sauce:
- COMBINE all dipping sauce ingredients
For the filling:
- BROWN turkey + add salt, remove from pan
- SAUTE pepper, mushroom, water chestnut, drain/remove 1/2 of the liquid
- ADD browned meat back into pan
- CLEAR center of pan to add 5 cloves garlic and 1 T. ginger
- ADD 2 t. liquid aminos, 2 t. sesame oil, and 1 t. sambal olek
- STIR and add salt or pepper to taste
Serve with green onion, rice or quinoa, and butter lettuce or other sturdy lettuce that can hold up to the deliciousness piled inside.
