Sunday, August 12, 2012

Turkey Lettuce Wraps

My husband and I recently indulged at our local PF Changs restaurant.  Every time we go, we devour their delicious chicken lettuce wraps.

Although it's an appetizer on their menu, we always fill up on these and end up taking our entrees home to finish at another time.

Because we love this dish so much, I was so excited when I discovered this awesome recipe.

I adapted it to use turkey (our favorite) and also to suit our taste.

We were soooooooo thrilled these turned out amazingly delicious.  Enjoy!

Turkey Lettuce Wraps                *Printable Recipe*
Adapted from

  • 1lb ground turkey
  • 1 Tbsp grapeseed oil (or olive oil)
  • 1/2 medium onion, minced
  • salt & pepper, a dash of each
  • 2 large cloves garlic, minced
  • 1 inch nob fresh ginger, peeled & minced
  • dash of fresh pepper
  • 3 green onions, chopped
  • 8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped (optional)
  • 10-12 large outer lettuce leaves, rinsed and patted dry
  • 1 Tbsp sesame oil
  • 2 1/2 Tbsp soy sauce
  • 1 Tbsp natural peanut butter
  • 1/2 Tbsp honey
  • 1 Tbsp + 1 tsp rice vinegar
  • 2 tsp chili garlic sauce
Heat a large, non-stick skillet on medium-high. Add oil, garlic and onions.  Saute until onions are transparent.  Add turkey, salt & pepper, and cook until turkey is nearly done, stirring often to break up the meat. Add ginger and continue cooking until turkey is no longer pink.  Drain turkey mixture.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add the spicy sauce into the skillet and stir to combine.
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Make extra spicy sauce if you like more heat.

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