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Turkey Lettuce Wraps

Scott VanBalkom

For Dinner ( Asian )


Published on

10 minutes to prepare and 20 minutes to cook

Serves 4


Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining.


1/2 cup water
1/2 cup i rice
2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup chicken broth
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston or iceberg lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded


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 bell pepper, water chestnuts, broth, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture and rice into each leaf, top with herbs and carrot and roll into wraps.


Serve with Hoisin, chinese chilli or sweet chilli sauce on the side for nice added flavors and customize as you like


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