Asian Turkey Lettuce Wraps
Packing a slight kick of spice, these fresh, vibrant turkey lettuce wraps are sure to make their way onto your weekly menu rotation.
- Cooking time: 10 minutes
- Makes: 4 servings
|1 tbsp (15 mL) 1 tbsp (15 mL) peanut oil|
|1 lb (500 g) ground turkey|
|1 large shallot, finely chopped|
|1 tbsp (15 mL) finely grated ginger|
|2 cloves of garlic, minced|
|½ cup (125 mL) chicken broth|
|¼ cup (60 mL) peanut butter|
|4 tsp (20 mL) fish sauce|
|2 tsp (10 mL) soy sauce|
|½ tsp (2 mL) chili flakes|
|1 lime, cut into wedges|
|8 large leaves Boston lettuce|
|½ cup (125 mL) matchstick-size cucumber pieces|
|¼ cup (60 mL) each fresh cilantro and mint leaves, barely chopped|
|3 tbsp (45 mL) barely chopped peanuts|
In a large wide frying pan, heat oil over medium heat. Add turkey, shallots, ginger and garlic. Stir to break up meat until turkey is cooked through, about 5 minutes.
Stir in chicken broth, peanut butter, fish sauce, soy sauce and chili flakes. Simmer, stirring occasionally until broth has nearly evaporated, about 2 minutes. Using one or two wedges of lime, squeeze juice over top. Serve warm, not hot.
To serve, place a lettuce leaf on a plate, scoop about ¼ cup (60 mL) warm meat mixture onto leaf. Top with a few pieces cucumber, some herbs, a squeeze of lime juice and a sprinkle of peanuts. Wrap with lettuce leaf to form an enclosed bundle.
Per serving (2 lettuce wraps): 360 calories, 23 g fat (4.5 g saturated fat, 0.1 g trans fat), 80 mg cholesterol, 820 mg sodium, 9 g carbohydrate, 3 g fibre, 3 g sugars, 30 g protein