We have an over abundance of lettuce in our garden right now, so we try and have a salad either for the main course or side at just about every meal. This meal was definitely a winner! I don't usually cook with Ground Turkey, so this was new for our family. Because of all the lettuce we have I have been racking my brain for recipes to try. I remembered these lettuce wraps I had seen on Picky Palate's site and was excited to try them. Jenny is a very talented cook. She always amazes me with her inventions. Check out her site at www.picky-palate.com . These are delicious! If you have ever had lettuce wraps, you eat like ten of them before you are full. They are a great way to use lettuce. We have romaine lettuce, which worked out great. The meat mixture is a little spicy, crunchy, and so good. Try it out...they won't dissapoint you! My boys devoured them. I will be back with another lettuce wrap recipe soon...that is if I don't have my baby!
Quick Weeknight Asian Turkey Lettuce Wraps
From: Jenny at Picky Palate
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce (I used Kikkomen)
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)
1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.
2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!