Turkey Lettuce Wraps
These flavorful Asian Turkey Lettuce Wraps put a delicious twist on the Chinese-American classic!
Servings 4
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 1 tablespoon minced fresh garlic
- ⅓ cup hoisin sauce
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons ground ginger
- 2 teaspoons sriracha or to taste
- 1 (8 ounce) can water chestnuts drained, rinsed, and diced
- ¼ cup sliced green onions white and green parts
- Lettuce leaves rinsed and patted dry with paper towels or a clean dish towel
- ½ teaspoon sesame seeds optional garnish
Instructions
- Heat olive oil and sesame oil in a skillet or wok over medium high heat. Add ground turkey and cook until turkey is fully cooked, browned, and no longer pink (about 5 to 6 minutes). Crumble turkey with a wooden spoon while cooking. Drain off fat.
- Add yellow onion, garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger, and sriracha. Stir to combine. Cook until onions are soft and translucent (about 3 minutes).
- Add water chestnuts and green onions. Cook an additional 2 minutes, or until green onions are tender, stirring frequently.
- Spoon the turkey mixture onto lettuce leaves and sprinkle with sesame seeds.
Notes
Storage and Reheating:
- Refrigerator: Once cooled, store the extra turkey filling in an airtight container in the fridge for 3 to 4 days.
- Freezer: For longer storage, freeze the turkey mixture in a freezer-safe container or bag for 2 to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat the filling in a skillet on the stovetop over medium heat until warmed through. To reheat it faster, warm it in the microwave.