Asian Lettuce Wraps

  • 2 tsp. canola oil
  • 4 cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 1-1/4 lb. Lean ground turkey
  • 3 oz. Mushrooms, finely chopped (about 8 small mushrooms)
  • 1/2 tsp. Kosher salt
  • 4 C bagged coleslaw mix or thinly shredded cabbage
  • 1 can (8oz.) sliced water chestnuts, finely minced
  • 1/2 C thinly sliced green onions
  • 1/4 C soy sauce
  • 1 tsp. Sesame oil
  • 1 Tbs. Lime juice
  • 1 tsp. Siracha or 1 Tbs. Chile Garlic Sauce
  • 1 tsp. Fish sauce
  • 1/3 C roughly chopped cilantro
  • 1 large or 2 small heads Boston Lettuce or butter lettuce

  • Dipping/Drizzling Sauce
  • 1/4 C soy sauce
  • 1/4 C rice vinegar
  • 3 Tbs. Water
  • 2 tsp. Honey
  • 1 to 2 tsp. Finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Sauté for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, lime juice, fish sauce and hot sauce to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

Date Added:February 08, 2011
Classification:Poultry Main Dishes
Source:Our Best Bites
Course:Main Course