Turkey Lettuce Wraps with Hoisin-Peanut Sauce

I must have had an Asian/Thai craving this week… Because we had another Asian/peanut sauce meal. We’ve been trying to eat healthier, especially after we pigged out this past weekend. So lettuce wraps seemed like a good choice. They had lots of bright flavors and great texture! ( I sound like a Food Network judge… What a dream job! Get paid to try all different kinds of unique foods created by top chefs?! Sign me up!!).

Anyway… These lettuce wraps were very simple to make, and they were delicious! They definitely make it into the “keeper” category. You definitely need a handful of napkins nearby, because they’re a bit messy, but I promise you’ll me licking any mess off fingers and hands. We did…

A few notes: the recipes calls for Bib Lettuce, I couldn’t find it so I used some kind of hydroponic something-or-other lettuce. I purchased “matchstick” carrots (usually in a bag near the whole carrots), to save myself some time. For the “matchstick” cucumber, I bought a whole cucumber and used my julienne peeler to get “matchsticks”. Awesome little kitchen tool, go buy one!

Turkey Lettuce Wraps with Hoisin-Peanut Sauce
Adapted from First Look, Then Cook
Serves 3-4 Prep Time 20-25 min


1 teaspoon canola oil
1 tablespoon minced shallot
1/3 cup water
2 tablespoons creamy natural peanut butter
4 teaspoons hoisin sauce
1/8 teaspoon crushed red pepper
1 tablespoon lime juice

1.3 pounds of ground turkey breast
1 tablespoon dark sesame oil
2/3 cup thinly sliced green onions (about 6), divided
4 tablespoons chopped fresh cilantro, divided
3 tablespoons lower-sodium soy sauce
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/2 teaspoon Sriracha
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
8+ Bibb lettuce leaves

To make the sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water, peanut butter, hoisin sauce, and red pepper, and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, remaining 1/3 cup of green onions, and remaining 2 tablespoons of cilantro.

Top each leaf with about 1/2 cup meat mixture (or however much you feel you can manage – you WILL overestimate… It’s okay, you can pick the spilled filling off your plate with your fingers, like a Neanderthal. Yup, that’s what we did!) Give the sauce a quick stir, and drizzle on top of the meat. Fold, and shove in mouth. Yum!


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