Description
These Turkey Lettuce Wraps are a quick and flavorful Asian-inspired dish featuring ground turkey sautéed with aromatic garlic, shallots, and ginger, mixed with crunchy water chestnuts, bamboo shoots, shiitake mushrooms, and carrots. Served in crisp butter lettuce leaves and garnished with scallions and cashews, this recipe offers a deliciously healthy and satisfying meal in just 30 minutes.
Ingredients
Scale
Oils and Aromatics
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- ½ cup shallots, minced
- 2 teaspoons ginger, minced
- ¼ teaspoon dried chili flakes
Vegetables
- ½ cup water chestnuts, finely chopped
- ½ cup bamboo shoots, finely chopped
- 1 cup shiitake mushrooms, stems removed and chopped
- 1 cup carrots, finely diced
Protein and Sauces
- 1 ¼ pounds ground turkey
- 3 tablespoons hoisin sauce, plus more for serving
- 2 teaspoons low sodium soy sauce
- Kosher salt, for seasoning
- Black pepper, for seasoning
Garnishes and Wrap
- ¼ cup scallion, thinly sliced, for garnish
- ¼ cup cashews, chopped, for garnish
- 1 head butter leaf lettuce, separated, washed and dried
Instructions
- Heat the Pan: Preheat a wok or large sauté pan over high heat to ensure the oil and ingredients cook quickly and evenly.
- Add Oils: Pour in 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Allow the oils to heat until shimmering but not smoking.
- Sauté Aromatics: Add the minced garlic, shallots, ginger, and dried chili flakes. Stir-fry for about 2 minutes until fragrant, forming the aromatic base.
- Add Vegetables: Incorporate water chestnuts, bamboo shoots, shiitake mushrooms, and diced carrots. Stir-fry for 4 minutes until vegetables are tender but still crisp.
- Set Aside Vegetables: Remove the vegetable mixture from the pan and transfer it to a medium bowl. Set aside while cooking the turkey.
- Cook the Turkey: Return the pan to high heat and add the remaining 1 tablespoon vegetable oil. Add ground turkey and stir-fry for 4 minutes until cooked through and no longer pink.
- Season the Turkey: Add hoisin sauce and soy sauce to the turkey. Stir well to coat evenly and enhance the savory flavor.
- Combine & Season: Add the reserved vegetables back into the pan with the turkey. Season with black pepper and kosher salt to taste. Stir thoroughly and heat through.
- Assemble Wraps: Spoon the warm meat and vegetable filling into butter lettuce leaves. Garnish with chopped cashews and sliced scallions. Add extra hoisin sauce if desired and serve immediately.
Notes
- Ensure the pan is very hot before adding oil to prevent sticking and help quick cooking.
- Chop vegetables finely to allow them to cook quickly and maintain a good texture.
- Butter lettuce leaves work best for wraps due to their large, soft, yet sturdy structure.
- Adjust chili flakes to taste depending on your spice preference.
- Optional: Add a splash of rice vinegar or lime juice to the filling for a tangy kick.
