TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS
This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish - or use it to top brown rice and veggies for rice bowls.
Provided by blancdeblanc
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
- Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
- To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 43.5 g, Cholesterol 83.9 mg, Fat 22.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 1283.8 mg, Sugar 19.8 g
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 LETTUCE WRAPS ( PF CHANG )
A copycat recipe from Damn Delicious with very few changes . So easy to fix at home, I was amazed ! This smells so great cooking that is it a good thing it is ready in less than 10 minutes. Instead of Butter Lettuce leaves, I use Large Romaine leaves that you can easily load and enjoy ! I serve with brown rice , which helps you make sure you get every little bit of this awesome filling.
Provided by lesliecoy
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS
This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish - or use it to top brown rice and veggies for rice bowls.
Provided by blancdeblanc
Categories Wraps and Rolls Appetizers
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
- Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
- To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 43.5 g, Cholesterol 83.9 mg, Fat 22.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 1283.8 mg, Sugar 19.8 g
TURKEY LETTUCE WRAPS
This is an amalgamation I created from several recipes, and is absolutely delicious. Feel free to adjust meat and veggies according to your taste. Serves 6 as an appetizer, 3 if prepared as a main course. Thank you to Lavender Lynn for putting this in her best of 2010 cookbook!
Provided by Maito
Categories Lunch/Snacks
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix sauce ingredients together and set aside.
- Cook meat until done. Add garlic and ginger and saute for about a minute.
- Add mushrooms, bell pepper, water chestnuts and scallions and continue to stir fry another minute or two.
- Add sauce to meat and vegetables and toss to coat.
- Serve meat on a platter, along with lettuce leaves, and optional herbs and lime wedges for squeezing. Enjoy!
GROUND TURKEY LETTUCE WRAPS
Explosions of tastes make this a wonderful twist on our old favorite appetizer. Actually, we make a meal out of this! Enjoy.
Provided by ScottMona
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large mixing bowl, combine the ground turkey, lemon grass paste, fish sauce and salt/pepper until thoroughly mixed and let sit for 10 minutes.
- In a large saucepan or wok, heat peanut oil and stir fry the green onions, serrano peppers, ginger, mushrooms, water chestnuts, and garlic until soft (about 4 mins). Now add the ground turkey and hoisin sauce then cook until done (turkey is brown).
- Chop the fresh herbs as above and place each in an individual serving container (small bowl or ramekin).
- To make the sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
- To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and the sauce. To make a wrap take a lettuce leaf in hand, scoop a large tablespoon of meat on to lettuce leaf, then add any herbs that you like. Add a teaspoon of sauce onto the mixture on the leaf and then roll and eat. Yum!
Nutrition Facts : Calories 411.4, Fat 19.4, SaturatedFat 4.5, Cholesterol 112.4, Sodium 2434.6, Carbohydrate 32.7, Fiber 5.2, Sugar 18.5, Protein 29.7
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