Asian turkey lettuce wraps.
I love having dinners where everyone can build their own plate. I especially love when my youngest, who only eats to live, eats a more than usual and goes back for seconds, or even thirds! I am an Italian mom after all 😉
I found beautiful butter lettuce at the farmer’s market today and immediately thought of making these for dinner. Safe to safe, there are very little leftovers tonight.
2 heads of butter lettuce (yielded about 20 lettuce leaves in various sizes)
1.5 lean organic ground light meat turkey
1 tbl olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tbl of low sodium soy sauce
1 tbl of rice wine vinegar
1 tbl of Sriracha chili sauce (extra for topping)
1 tbl of dark sesame oil
2 tbl of toasted sesame seeds
6 green spring onions, chopped
Carefully cut off the bottom of the lettuce heads. Then remove each lettuce leaf carefully. Wash and pat dry and set aside on a large platter.
In your skillet over medium heat, add the oil. Once hot, add the ground turkey and cook until no longer pink. Drain and place in a bowl. Set that aside. In your skillet, add the onion and cook until translucent. Then add the garlic, soy sauce, vinegar, Sriracha, sesame oil and seeds, and the green onions. Cook for about 2 minutes, then add the ground turkey. Mix well and keep over a low flame until you’re ready to serve. I served this dinner along with a side of organic quinoa.
You can serve this as an appetizer or for your main course.
— Knead to Cook