There’s something so satisfying about a lettuce wrap, I really need more of them in my life. I love the hot-cold combination of ingredients and the crunch of the lettuce – plus, they are so healthy that I never feel guilty about eating three or four of them. Definitely tasty as a vegetarian dish (just add black beans to the mix), but I really enjoyed this turkey version that we had the other night.
- 1 pound of ground turkey
- 1 tbsp peanut or canola oil (and if you have sesame oil, a little splash of that too!)
- 1 head of iceberg lettuce
- 1 tbsp fresh grated ginger
- 2 cloves minced garlic
- Cucumber – 1 cup cubed
- Cilantro – 1/4 cup chopped and more for garnish
- 2 large carrots – grated
- 1 large avocado – sliced
- 1 red or yellow pepper – thinly sliced
- Green onions – 1/2 cup sliced
- 1/2 large red onion (sliced paper thin – if you have a mandoline the results are great.
- 2 tbsp black bean sauce or hoisin
- 2 tbsp Thai sweet chili sauce (I used store bought but this recipe looks good)
- Toasted sesame dressing
- Salt to taste
First things first: Grab your iceberg lettuce and remove the core – Click here to see the best trick. After the core is removed, submerge the lettuce head in a sink of cold water and carefully pull the lettuce leaves apart. Set on a tea towel to dry.
Heat oil in a non-stick fry pan and toss in the ground turkey. Once browned, add garlic and ginger, black bean or hoisin sauce, Thai sweet chili sauce and continue cooking on medium-low until turkey is cooked through. Taste and add more sauce if needed. Remove from heat, add chopped cilantro, and set aside.
Now the fun part: grab some of that fresh lettuce, fill with sliced veggies and turkey then drizzle with the toasted sesame dressing. Garnish with cilantro and you’re ready to roll. Enjoy!