Last week my coworker brought turkey lettuce wraps to share for lunch. I remember eating these at the closest restaurant chain and I knew it couldn’t be too difficult to make. Last night I made them for dinner and the boys loved them!
Note: the lettuce wraps were not made in the Instant Pot this time – but I’m pretty sure it can be done! My stove finally received some TLC this weekend and Chris didn’t feel so bad that I’ve been neglecting it.
Turkey Lettuce Wraps
Just like the appetizers found at the restaurants, here are healthy lettuce wraps that can be made in a flash.
Ingredients
- 1-2 heads romaine lettuce cut lengthwise
Filling
- 2-4 tbsp. sesame oil
- 1/2 onion sliced
- 3 tbsp. garlic
- 1 pound ground turkey
- 1/4 cup mushrooms minced (I used creminis)
- 1/2 cup carrots, grated
- 1/2 cup diced water chestnuts
- 2 green onions sliced
Filling Sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. ground ginger or fresh ginger
- 2 tbsp. Sriracha or chili paste optional
Instructions
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To start, prep romaine lettuce. And pre-mix sauces.
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In a large skillet, heat sesame oil over medium heat. Saute onions, then garlic. Add ground turkey; brown; drain any excess fat.
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Throw in mushrooms and carrots and cook to wilt.
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Add filling sauce that was prepared earlier: hoisin sauce, soy sauce, oyster sauce, ginger, and Sriracha. Stir turkey and sauce thoroughly. Add water chestnuts and green onions. Cook for 3-5 mins.
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Fill lettuce leaf with cooked turkey filling - about 2-4 tablespoons. May serve separately in lettuce leaf or with white rice.
I like prepping these at the beginning of the week and keeping them in the fridge. It’s been a great midnight snack when I just want something somewhat sweet and savory. It is kid-approved and definitely mommy-approved! Hope you enjoy them!
