TURKEY LETTUCE WRAPS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
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.
TURKEY TACO LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
- Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
- Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
- Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
- Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.
GROUND TURKEY LETTUCE WRAPS
This easy one pot meal is hard to mess up. I use Iceberg lettuce but you can use your favorite. If you don't care for sesame oil, you can substitute with Kikkoman Mirin Style Sweet Cooking Seasoning. It has a different flavor but it works out well. Also, fresh ginger may be used in place of the pickled ginger. Just thought I'd mention that the chili sauce is hot. You may want to start with less and add to your taste. The total prep/cooking time is around 30 minutes...I was prepping as I was cooking (adding to the pan as I went along.
Provided by marisk
Categories Poultry
Time 30m
Yield 16 wraps
Number Of Ingredients 14
Steps:
- Rinse lettuce leaves and pat dry. Set aside.
- Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat.
- Add chopped onion.
- Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce.
- Add water chestnuts, green onions, and sesame oil.
- Continue cooking until onions are transluscent in appearance (about 2 minutes or so).
- Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center.
- To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf ... wrapping the lettuce around the mixture like a burrito.
Nutrition Facts : Calories 194.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 19.7, Sodium 215.1, Carbohydrate 30.2, Fiber 10, Sugar 17.6, Protein 13.1
FIVE-SPICE TURKEY & LETTUCE WRAPS
Found online at Eating Well, I like that it uses brown rice since I'm trying to convert our household from white rice to brown. You can serve with your choice of dipping sauce and some fresh sliced mango on the side!
Provided by carmenskitchen
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- 2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- 3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Nutrition Facts : Calories 341.4, Fat 12.6, SaturatedFat 3.1, Cholesterol 89.9, Sodium 562.8, Carbohydrate 33.5, Fiber 4.4, Sugar 8.3, Protein 24.1
FIVE-SPICE TURKEY AND LETTUCE WRAPS
Based on a popular Chinese dish, these fun wraps make a delicious light dinner.
Provided by Breana Lai, M.P.H., R.D.
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Nutrition Facts : Calories 312 calories, Carbohydrate 26.7 g, Cholesterol 84.4 mg, Fat 12.1 g, Fiber 5 g, Protein 26.6 g, SaturatedFat 2.7 g, Sodium 523.3 mg, Sugar 7 g
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- Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
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