Turkey Lettuce Wraps Recipes

Steps:

• Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
• Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

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!

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.

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.

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 a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.

Steps:

• In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
• Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
• To serve, pile the turkey and veg into lettuce leaf 'cups' and drizzle over the plum or chilli sauce.

Steps:

• In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 8-10 minutes., Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. Serve in lettuce with cheese and toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.