Description
Delicious Thai turkey lettuce wraps filled with lean ground turkey, fresh vegetables, and herbs, served in crisp lettuce leaves.
Ingredients
Scale
- 1/2 cup (about 90g) brown rice, cooked according to package directions
- 2 tablespoons (30ml) olive oil
- 1 cup (150g) chopped onion
- 1 medium (about 120g) bell pepper, diced
- 3 cloves garlic, minced
- 1 pound (450g) lean ground turkey
- 2 teaspoons (10ml) fresh lime juice
- 2 tablespoons (30g) fresh ginger, minced
- 3 tablespoons (45ml) soy sauce
- 2 teaspoons (10ml) red chili garlic sauce
- 1 cup (25g) fresh cilantro, chopped (plus extra for garnish)
- 3 green onions, sliced
- Salt and pepper, to taste
- 1 head Bibb/Boston lettuce
- Matchstick carrots, for garnish
- 2 tablespoons (15g) unsalted roasted peanuts, crushed
Instructions
- Step 1: Cook the brown rice following the package instructions, aiming for fluffy, non-sticky grains to complement the filling texture. Set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until it turns translucent, about 2 minutes, to develop a flavor base without raw onion sharpness.
- Step 3: Add ground turkey to the skillet along with fresh lime juice, minced ginger, soy sauce, and red chili garlic sauce. Cook, stirring and breaking up the turkey, until it is fully browned and no pink remains, about 7-10 minutes. If browning is slow, increase the heat slightly and cook for an additional 3-5 minutes for deeper flavor.
- Step 4: Lower the heat and gently fold in the cooked rice, chopped cilantro, and sliced green onions. Stir minimally to preserve texture and prevent mushiness. Season with salt and pepper to taste.
- Step 5: Using Bibb or Boston lettuce leaves, spoon about a quarter cup of the turkey mixture into each leaf. Avoid overfilling to prevent the wraps from falling apart. Inner leaves of Bibb lettuce are preferable for sturdiness.
- Step 6: Top with matchstick carrots and crushed unsalted peanuts to add crunch and flavor contrast. Serve warm or at room temperature.
Notes
- Room Temperature: Store turkey filling in an airtight container at room temperature for up to 1 day; store lettuce separately wrapped in plastic wrap to maintain crispness.
- Refrigeration: Keep turkey mixture in an airtight container in the refrigerator up to 4 days; wrap lettuce leaves in paper towel and store separately to prevent wilting.
- Freezing: Freeze cooked turkey filling in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently, adding 1 tablespoon of warm water or broth if the filling dries out during reheating.
- Use lean ground turkey for a lighter dish that absorbs flavors well without excess grease.
- If turkey does not brown well, increase skillet heat slightly and allow additional cooking time to develop more flavor.
- When reheating leftover filling, add 1 tablespoon warm water or broth to maintain moisture.
- If the filling tastes too spicy, add 1/4 cup shredded carrots while cooking to mellow heat and add sweetness.
- Choose inner Bibb lettuce leaves for sturdier wraps that hold filling better and avoid tearing.
- Crush about 2 tablespoons unsalted peanuts for garnish to provide delightful crunch without adding salt.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg