Turkey Asian Lettuce Wraps
I consider Asian lettuce wraps to be one of the best foods in existence. There is something about the variety of textures and flavors that it has, and even though there’s a lot going on, it’s so simple at the same time. It only takes me 15 minutes to cook this dish!
I’ve been conditioned to love foods wrapped up in lettuce since I was a little girl. A lot of the Korean food my mom made when I was younger involved wrapping up korean BBQ beef with rice in tender butter lettuce leaves:
Lettuce wraps are something I’ve made on the blog before, but over time, I’ve changed my mind on two elements.
1. I used to think that the lettuce wraps should be made with ground pork, but I think I’ve come to favor ground turkey instead. Both are great, I just like the turkey a little more.
2. The previous recipe has become a bit too meat-heavy for my tastes. I’ve gotten in a habit of trying to add other ingredients (usually veggies) to my meat recipes, and one day I tried adding mushrooms to this and I loved it!
To get started, chop up some baby bella mushrooms finely:
Brown them in a skillet until they’ve reduced in volume quite a bit:
Brown some ground turkey in the pan, then add garlic and ginger:
Toss it around until aromatic, and mix in soy sauce, hoisin sauce, and sriracha:
Next add in chopped scallions, chopped water chestnuts, and cubed tofu:
Toss that all around, then finish the dish off with a drizzle of sesame oil:
Assemble the lettuce wraps by putting a spoonful of rice and the meat mixture into butter lettuce leaves:
And if you want a little more spiciness, you can drizzle on some extra sriracha sauce:
Turkey Baby Bella Asian Lettuce Wraps
- 2 tbsp grapeseed oil
- 1/2 lb baby bella mushrooms, chopped
- 1 lb ground turkey (I used the dark meat ground turkey)
- 2 tbsp minced garlic
- 1 tsp grated ginger
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 4 scallions, sliced
- 8 oz can water chestnuts, drained and chopped
- 14 oz container firm tofu, drained and cut into cubes
- 2 tsp sesame oil
- steamed white or brown rice, for serving
- 1 head of Butter or Bibb lettuce, for serving
- Heat a large skillet over medium high heat and add 1 tbsp of the grapeseed oil. The oil should be shimmering, indicating that the pan is hot enough. Add the mushrooms to the pan, and cook for 5 minutes, stirring frequently, until the mushrooms are browned and have lost a lot of their volume. Remove the mushrooms from the pan, then add another tbsp of grapeseed oil to the skillet. Cook the turkey for 4 minutes, until browned and cooked through. Return the mushrooms to the pan.
- Add the garlic and ginger to the pan, then stir it around for 60 seconds until aromatic. Add the hoisin, soy sauce, and sriracha, and stir around to coat, cooking for 2 minutes. Add in the scallions, water chestnuts, and tofu, and cook for another 2 minutes, stirring frequently. Finish the dish with the sesame oil, and remove the skillet from the heat.
At the table, fill each lettuce cup with rice and a big spoonful of the meat mixture. Enjoy!