These delicious Asian turkey lettuce wraps are so tasty, light, and healthy to boot. Your entire family will love them.
I’m also going to consider these a clean eating recipe, too. I’m not sure if the hoisin, peanut butter and teriyaki sauce have too much sugar to be considered “clean”, but I think it is pretty darn close.
You can serve it to your family on a platter “family-style” like the above photo. I like serving these at small gatherings for an appetizer. They’re fun to put together and everyone will enjoy all the delicious flavors and textures this dish has to offer.
To make these turkey wraps the healthiest they can be, make sure that you choose a 99% fat free ground turkey that has been ground from the breast of the turkey.
Don’t get fooled in thinking that all ground turkey is equal. When in doubt, check out the label. This turkey is ground from the breast, only has 120 calories for a 4 ounce serving.
Extra-lean ground turkey breast is one of the top sources of lean protein, which is necessary fuel for your muscles and an important component in stabilizing blood sugar. Turkey provides the highest amount of protein (28 grams) for a 4 ounce serving with the lowest amounts of total and saturated fat and sodium. So if you like turkey, try substituting it for your other meats on occasion.
Don’t let the long list of ingredients scare you, this really is an easy dish to put together.
To dice your carrots a little easier cut them into equal sticks, line them up and give ’em a good chop. Once everything is chopped, it goes by very fast.
In a large skillet (12″ works well) add 1/2 cup of the water and the carrots, cook carrots until all water is evaporated. Once cooked remove from skillet into a small bowl and set aside.
Now brown your turkey until no longer pink and add back in the carrots. Now add in all the other chopped ingredients and saute for about 5 minutes, stirring often.
Make sure you have all your liquid/wet ingredients pre-measured. Toss everything in, let simmer for about 1 minute then toss in the green onions. There you have it…one tasty, light and delicious meal or one fabulously stunning appetizer that will leave your guests begging for more.
Oh yea, I guess we need to wash and separate the lettuce. Make sure they are dried well before placing the platter. If you aren’t keen on iceberg lettuce then use the delicious butterleaf lettuce instead.
For a little extra flavor I put a bit of hoisin sauce on the bottom of my lettuce cup, then added the filling and sprinkled these delicious garlic ginger wonton strips on top for added texture.
Yummmmmmmmmy! Let me know if you try these delicious turkey wraps, I love hearing your stories.
Crispy Ginger-and Garlic Asian Turkey Wraps
Source: KIDS LOVE IT Finalist. JENNIE-O TURKEY STORE Brand Winner
by Susan Riley, Allen, TX/Jan. ’06/Southern Living
1/2 cup finely chopped carrots
1/2 cup water
1 package lean ground turkey (about 20-ounces)
1 cup chopped shiitake mushrooms
1 8-ounce can water chestnuts, drained and chopped
3 minced garlic cloves
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce-cleaned/dried & separated into leaves for “cups)
Extra hoisin sauce for wraps (optional)
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, about 3-5 minutes or until the carrots are soft and water has been evaporated. Remove from skillet. Reduce the heat to medium. Cook turkey in skillet for about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high and cook, stirring constantly, for about 4 minutes. Add green onions, and cook, stirring constantly, 1 more minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired. Serves 4-5 as a main course.