Asian Turkey Lettuce Wraps

Sometimes I make a dinner that really impresses Matt and me.  This is one of those dinners.  Matt and I are big fans of a similar dish at Chinese restaurants and after we tasted this version, we both agree that this recipe is just as good, if not better than the versions we've had from restaurants.   This recipe is a bit spicy and I like the crunchiness that the peanuts and water chestnuts add.  You can definitely eat these on their own as a meal, but this time I made them with some broccoli sauteed with garlic and soy sauce.  I absolutely cannot wait to have these again!

Asian Turkey Lettuce Wraps

2 tablespoons vegetable oil
1/2 cup white or yellow onion, chopped
2 garlic cloves, chopped
1/4 teaspoon ground ginger or 2 tablespoons grated ginger root
1 1/2 pounds ground turkey
2 tablespoons sriracha (or more if you like it more spicy)
4 tablespoons soy sauce
1/2 cup chopped fresh cilantro
1/3 cup chopped peanuts
1/3 cup chopped water chestnuts
1 head Boston lettuce, or lettuce of your choice

Heat oil in a large non-stick frying pan.  Add the onion and saute about 2 minutes, then add the garlic and ginger and cook for an additional minute.

Add ground turkey to the frying pan and break meat apart.  Add the sriracha and soy sauce.  Cook until the turkey is cooked through and browned, and the sauce is slightly reduced, about 7-8 minutes. 

While the turkey cooks, remove the core end of the lettuce and separate and wash and dry the desired amount of leaves. 
When the turkey is cooked through, add the cilantro, peanuts and water chestnuts; cook 1-2 minutes more.

Place the turkey mixture onto a lettuce leaf, fold the leaf to make it easy to grab and enjoy!




Slightly adapted from:  I Was Born to Cook