There’s nothing neat about this dish, but that’s part of what makes it so great…not to mention the fact that it’s really good for you. Another delicious low carb dish! I made this (a different variation) a few years ago and decided it was time for it to resurface. It’ll definitely be a staple in our house now.
Feel free to adjust the heat level according to your liking. Ground pork, beef or chicken would work well, as would shredded chicken. I don’t know much about tofu but I’m guessing that would be okay too.
The peanuts give it a nice added touch and some great texture. Next time I’ll probably add water chestnuts for even more crunch.
I made the turkey ahead of time and reheated it before serving. It could even be done the night before – so convenient and easy! For sides, I made brown rice, seasoned with some garlic and soy sauce, and steamed green beans.
Spicy Asian Turkey Lettuce Wraps
adapted from Kalyn’s Kitchen
2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 pounds ground turkey
4 tablespoons soy sauce
2 tablespoons sriracha
1/2 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 head red leaf lettuce
Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute.
Add ground turkey to frying pan and break apart, then add soy sauce and Sriracha. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
While turkey cooks, wash and chop fresh cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table.
When turkey is done, add chopped cilantro and cook 1-2 minutes more. Place turkey mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.