Thai Turkey Lettuce Wraps Recipes

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.

Steps:

• In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
• To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

Steps:

• MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.
• SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

Steps:

• In a large skillet, cook and crumble turkey with vegetables in sesame oil over medium-high heat until turkey is no longer pink, 8-10 minutes, breaking up turkey into crumbles. Stir in hoisin sauce, vinegar, soy sauce, ginger and garlic; cook and stir over medium heat until sauce is slightly thickened, about 5 minutes. Serve in lettuce leaves.

Steps:

• Heat 2 T oil in a large skillet.
• Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
• Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
• Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
• Turn into a serving dish and accompany with lettuce leaves.
• To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
• Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.

Steps:

• Toast sesame seeds in a low oven until lightly browned and set aside in a custard cup.
• Finely chop cilantro and set aside in another custard cup.
• After rinsing and trimming green onions, coursely chop both whites and greens.
• Combine onions, lime juice, soy sauce, sugar and cayenne into medium bowl and set aside.
• Rinse and dry lettuce leaves.
• Put ground turkey into a pot and cover with several inches of water.
• Bring to a boil, chopping turkey into crumbles as the water heats.
• Cook about 5 minutes or until turkey is done.
• Drain all water from turkey (I use a colander).
• Stir turkey into other ingredients in medium bowl and combine well.
• To serve: put cilantro, sesame seeds, meat mixture, and lettuce leaves on the table where each person can assemblehis/her "wrap".