This is a perfect “make Sunday and serve Monday and Tuesday” meal! The flavors deepen as the turkey marinates so a couple of days in the fridge actually boosts the flavor. The textures of the meat, vegetables, and nuts make these wraps satisfying to the palette. And they are fun to eat! I served them with a side of stir-fried vegetables. (They would also work well as a starter course.)
Thai Lettuce Wraps:
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons light soy sauce + 1 tablespoon
- 2 carrots, peeled and diced
- 6 scallions, finely chopped
- 4 limes, juiced
- 1.5 tablespoons Sriacha chili sauce (available in Asian markets or Asian ingredient aisle in grocery store)
- 1 tablespoon sesame oil
- 1 tablespoon sweet chili sauce
- 1 red pepper, finely diced
- 1 cucumber, peeled and finely diced
- 1 head Boston lettuce, leaves carefully removed, washed and spun dry in a salad spinner
- 1/4 cup roasted unsalted peanuts or almonds, coarsely chopped
Brown turkey. Season with salt and pepper. Place in a covered glass bowl and refrigerate until cool.
In another bowl, combine all ingredients (except pepper, cucumber, lettuce, and nuts). Add to turkey and mix. Cover and allow to marinate overnight, or at least 3-4 hours for best taste.
Remove from fridge and allow filling to come to room temperature. Stir turkey mixture and add one tablespoon of light soy sauce to moisten it up. Fill each piece of lettuce with filling. Top with dice bell pepper, cucumber, and chopped nuts. Roll up and enjoy!
Adapted from Biggest Loser Ed’s Thai Turkey Wrap Recipe.