I love lettuce wraps. LOVE THEM. They’ve got that tacoesque feel when eating (fun, laid-back, also maybe a little upscale), but are filled with gingery, sweet, tangy, crunchy goodness!
Lettuce wraps also allow me to get my water chestnut fill without Husband knowing. I could eat water chestnuts straight out of the can. Husband could live the rest of his life without seeing another water chestnut and be happy. He has yet to catch on these are chock-full of 'em. DON'T TELL.
In addition to water chestnuts, this recipe also uses ground turkey. Which makes it so dang easy! The filling comes together in a snap.
Between you and me, if I were making these for like a game-day snack, I would definitely make the turkey mixture the day before/morning-of and reheat it. No need to be stir-frying and washing lettuce leaves last-minute.
These make a really delicious appetizer (of course!) but I also like having them as a meal in their own right.
Turkey Lettuce Wraps
- 1/3 cup hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 (1.2 pound) package ground turkey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 (8 ounce) can water chestnuts, drained and chopped
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 1/2 cup chopped green onions
- 1 large head butter, Boston, or Bibb lettuce
Prepare sauce by whisking together hoisin, soy, and rice vinegar.
Heat oil in a large skillet over medium-high Add turkey and sprinkle with salt and pepper. Cook 4-5 minutes, breaking up with a spatula, until no longer pink. Add chopped onion. Cook 3-4 minutes, stirring frequently, until onions soften and begin to brown. Add water chestnuts, garlic and ginger. Cook 1 minute more. Pour in sauce and toss to coat. Cook 1 minute. Remove from heat and stir in green onions.
Serve spooned on leaves of lettuce.
If you are taking an appetizer somewhere, or just don't want to be stir-frying last minute, the turkey filling can be made ahead and reheated when ready to eat!