GROUND TURKEY LETTUCE WRAP RECIPES RECIPES

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TURKEY LETTUCE WRAPS RECIPE | MELISSA D'ARABIAN | FOOD NETWORK



Turkey Lettuce Wraps Recipe | Melissa d'Arabian | Food Network image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 19

12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

Steps:

  • For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Nutrition Facts : Calories 234 calorie, FatContent 8.5 grams, SaturatedFatContent 2 grams, CholesterolContent 49 milligrams, SodiumContent 2510 milligrams, CarbohydrateContent 21 grams, FiberContent 3.5 grams, ProteinContent 22 grams, SugarContent 12 grams

ASIAN CHICKEN LETTUCE WRAP CHOPPED SALAD



Asian Chicken Lettuce Wrap Chopped Salad image

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

Provided by Gina

Categories     Dinner    Salad

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

3 tablespoons rice vinegar
1 1/2 tablespoons grapeseed or canola oil
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
1 clove garlic (minced)
1/8 tsp kosher 
salt and pepper
1/4 cup hoisin sauce*
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 tablespoons less sodium soy sauce*
1 teaspoon grated fresh ginger
cooking spray
1 pound ground chicken
8 ounce can water chestnuts (drained and diced)
2 tbsp chopped unsalted cashews
2 scallions (thinly sliced)
1 head Boston or Bibb lettuce (chopped)
1 romaine lettuce heart (chopped)
2 carrots (grated)

Steps:

  • For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
  • For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
  • Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
  • Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
  • For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
  • Serve immediately.

Nutrition Facts : ServingSize 1 1/2 cups lettuce, 3/4 cup chicken, Calories 332 kcal, CarbohydrateContent 23 g, ProteinContent 24 g, FatContent 18 g, SaturatedFatContent 3 g, CholesterolContent 96 mg, SodiumContent 585 mg, FiberContent 4 g, SugarContent 7 g

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