Hoisin Turkey Lettuce Wraps Food

ASIAN LETTUCE WRAPS

Steps:

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty side of skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.

ASIAN TURKEY LETTUCE WRAPS

Steps:

• In a medium-sized skillet over medium-high heat, add the ground turkey. Cook and crumble until it is almost cooked throughout. Add carrots, mushrooms, water chestnuts, green onions, and garlic. Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
• Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste. Stir and let simmer for 1-2 minutes. Serve on butter lettuce leaves.

TURKEY LETTUCE WRAPS ( PF CHANG )

Steps:

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

FIVE-SPICE TURKEY & LETTUCE WRAPS

Steps:

• 1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
• 2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
• 3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

GROUND TURKEY LETTUCE WRAPS

Steps:

• Rinse lettuce leaves and pat dry. Set aside.
• Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat.
• Add chopped onion.
• Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce.
• Add water chestnuts, green onions, and sesame oil.
• Continue cooking until onions are transluscent in appearance (about 2 minutes or so).
• Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center.
• To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf ... wrapping the lettuce around the mixture like a burrito.