LETTUCE TURKEY WRAPS RECIPES

Name: Turkey Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

TURKEY LETTUCE WRAPS RECIPE | MELISSA D'ARABIAN - FOOD NETW…

Turkey Lettuce Wraps Recipe | Melissa d'Arabian - Food Netw… 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

Ingredients

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

LETTUCE WRAPS - THE PIONEER WOMAN

Lettuce Wraps - The Pioneer Woman image

Lettuce wraps are everything. Absolutely everything.

Provided by Ree Drummond

Categories main dish poultry

Total Time 2 hours 20 minutes

Prep Time 2 hours

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/3 c. Hoisin Sauce
1/3 c. Soy Sauce
2 tbsp. Grated Ginger
1 tbsp. Sriracha
1 tbsp. Rice Wine Vinegar
3 cloves Garlic, Grated
2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
1/4 c. Chopped Cilantro
8 whole Butter Lettuce Leaves
1 c. Bean Sprouts
1 c. Thinly Sliced Red Cabbage
1 c. Julienned Carrots
1 c. Cucumber Slices
2 tbsp. Chopped Peanuts
1 c. Cooked Thin Rice Noodles
Sweet Chili Sauce, For Serving

Steps:

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.Heat a grill pan over high heat.Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

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LETTUCE WRAPS - THE PIONEER WOMAN

Lettuce wraps are everything. Absolutely everything.
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For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.Heat a grill pan over high heat.Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

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