Did you know that I love lettuce wraps? If you have been reading for a couple months, you probably figured it out by now.  If not, let me give you some reasons to jump on the lettuce wrap bandwagon.  Beef Taco Lettuce WrapsCurried Chicken + Chickpea Lettuce Wraps and Buffalo Shrimp Lettuce Wraps.  If those delicious recipes aren’t enough to get you excited, let me remind you they are fun to eat, easy to make and pretty filling for just a few Points!

I make these Asian Lettuce Wraps a lot – they make an excellent appetizer for four or an entree for two.  After experimenting with different vegetables, my favorite combo is the mushrooms and peppers.  The mushrooms add additional heft to the turkey meat and the bell pepper gives a bit of color and crunch.  Red, yellow or orange bell peppers also work great.  Another excellent addition is chopped water chestnuts.  I usually add them in but was out of them for this round.

Don’t be concerned–even though there is a whole jalapeno (with seeds and ribs removed), it is not very spicy at all.  The sugar and fish sauce cut the spice and the wraps wind up with just the right kick.

This is one of those cases where the garnish (cilantro leaves) adds a lot of flavor and really finishes the dish.  Definitely don’t skip them – they add a brightness to the finished wrap and tie the flavors together!

NOTES:

  • Boston Bibb lettuce is a great choice for these wraps – if you can’t find it, almost any hearty, crispy leafy lettuce will do (Romaine, Iceberg)
Asian Turkey Lettuce Wraps
 
Prep:

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5 Points Plus per serving — Recipe Makes 4 Servings — Individual Serving is approx 5 ounces of finished dish plus lettuce and cilantro.
By:
Serves: 4

Ingredients
  • 2 teaspoons canola oil
  • 3 cloves garlic, finely chopped
  • 1″ piece ginger root (or approximately the size of 1 clove of garlic), finely chopped
  • 1 small jalapeno pepper, seeds and ribs removed, finely chopped
  • 1 pound ground turkey breast
  • 4 ounces mushrooms, stems trimmed and diced
  • 1 bell pepper, seeds and ribs removed, diced
  • ¼ cup low sodium soy sauce (or Tamari)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar (I used coconut palm sugar)
  • 1 teaspoon cornstarch
  • 1 head Bibb lettuce for serving
  • cilantro leaves for serving

Instructions
PREP:

Combine soy sauce, fish sauce, sugar and cornstarch in a small bowl. Mix until sugar and cornstarch are completely dissolved. Set aside.

  1. Finely chop garlic, ginger and jalapeno pepper. Combine and set aside.
  2. Clean mushrooms, trim stems and dice.
  3. Next, clean bell pepper, remove seeds and ribs. Evenly dice and combine with mushrooms.
  4. Prepare lettuce leaves for serving by washing and drying. You will want your lettuce leaves completely dry for serving. Pull cilantro leaves off stems and set aside in a small bowl.
COOK:
  1. Heat large skillet over medium heat. Add canola oil, garlic, ginger and jalapeno. Cook for 1 minute, stirring constantly.
  2. Add turkey, mushrooms and bell pepper. Use a wooden spoon or spatula to break up the turkey. Cook for 6 to 8 minutes, stirring occasionally until turkey meat is cooked through.
  3. Mix the sauce again and pour into the skillet, stir to combine. Cook 2 to 3 minutes until sauce thickens.
  4. Remove from heat and serve with lettuce leaves. Top with cilantro and Enjoy!