This one-skillet recipe is our take on the fresh lettuce wraps you find at some Asian-fusion restaurants, such as P.F. Chang’s, though it’s not a copycat recipe.
Lettuce wraps are fun food. What’s fun food you ask? It’s food that puts you in a good mood, food you eat with something other than a fork (like hands!), food that makes you want to get up and do a little jig. You heard me right, I said a little jig. Can you imagine me doing that? Yup, me too. I’m just goofy and dorky enough to do that. Sigh.
Why save these little gems for an appetizer? Have them for dinner…tonight. I did. Ok, well, it was actually last night. I love having lettuce wraps as dinner…or lunch…heck, maybe even for brekkies, though I haven’t tried that combo yet. It’s coming, I feel it in the air – lettuce wraps for brekkies. Mmmmmm.
It might be a stretch to call these turkey lettuce wraps low carb, unfortunately. I know, right? They look like they should be. Frankly, the hoisin sauce has about 4.5 grams of sugar per tablespoon! Yikes! I still like to have them every now and again because they are so delicious, crunchy and fresh.
I think P.F. Chang’s serve their lettuce wraps on a bed of fried bean threads, which I absolutely love! I toyed with the idea of making the bean threads last night too. In the end, I really wanted something a little less complicated—not that frying bean threads is considered a difficult task. J
Why turkey instead of the traditional ground chicken? I can always find Jennie-o ground turkey at my grocery store (not a sponsored plug for Jennie-o), whereas I don’t often see ground chicken. Plus, it’s a nice little change of pace around here.
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below. Thanks!
- 1 tablespoon olive or coconut oil
- 1 pound ground turkey
- ½ yellow onion
- ½ cup chopped mushrooms (cremini, baby bella, portabello, or button varieties)
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- ¼ cup hoisin sauce
- 1 tablespoon soy sauce, more to taste
- 1 tablespoon rice wine vinegar
- 1 8-ounce can water chestnuts, chopped
- 1 teaspoon red chili flakes (optional)
- 4 green onions, sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Butter, Bibb, Boston or Iceberg lettuce leaves, washed and dried (about 12)
- Heat oil in a 10-12 inch non-stick skillet.
- Cook and crumble turkey over medium heat until browned. Add in yellow onion and mushrooms about halfway through cooking the turkey.
- Add in minced garlic and ginger, cook for an additional 30 seconds or until the garlic and ginger becomes aromatic.
- Mix in hoisin sauce, soy, vinegar, and chestnuts. Stir until nicely combined. Add in red chili, if using. I also like to add in 2 of the green onions and stir those through.
- Remove mixture from the heat and add in sesame oil and sprinkle with sesame seeds.
- Season with additional soy or salt, if needed.
- Serve mixture on lettuce leaves and sprinkle remaining green onions as a garnish. Enjoy!