recipe box: twenty two

spicy turkey lettuce wraps

what you need

filling

twenty ounce of lean ground turkey 

one medium onion- diced

salt & pepper to taste

two large cloves garlic- chopped

two heaping tablespoons of fresh ginger- peeled & minced

 three green onions- chopped

8oz can sliced water chestnuts- drained & chopped

fourth of cup peanuts- chopped

 lettuce leaves- rinsed and patted dry

sauce

one tablespoon sesame oil

two tablespoons soy sauce

half tablespoon water

one tablespoon natural peanut butter

half tablespoon honey

one tablespoons + one teaspoon rice vinegar

two teaspoons chili garlic sauce 

(or you make your own by mixing sriracha with minced garlic) 

dash of fresh pepper

 what to do

Heat a large, non-stick skillet on high. 

Add chicken, onion, salt & pepper

and cook until chicken is nearly done

stirring often to break up the meat. 

Add in garlic and ginger and 

continue cooking until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, 

combine sesame oil, soy sauce, water, 

peanut butter, honey, rice vinegar, 

chili garlic sauce and pepper. 

Microwave for 20 seconds, then stir until smooth. 

Add into the skillet and stir to combine.

 Add green onion and water chestnuts into the skillet 

then cook for one to two minutes until the onions 

are soft and the water chestnuts are heated through.

Sprinkle with chopped peanuts (we used spicy peanuts)

and serve with cold lettuce leaves.

note

this is a healthier, lighter version

of pf changs lettuce wraps- we used turkey

instead of chicken just by preference.

you could totally make this vegetarian

using whatever meat substitute 

or tofu you choose!

 tip

we made a dipping sauce using

House of Tsang Bangkok Padang Peanut sauce (1/4 cup) 

two tablespoons rice wine vinegar

two teaspoons sesame oil

a few dashes of soy sauce

whisk until combined and it's ready

dip or drizzle it over your wraps!

enjoy