- 1-1/4 pounds extra-lean ground turkey
- 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
- 1/3 cup reduced-sodium teriyaki sauce
- 1/4 cup hoisin sauce
- 3 tablespoons reduced-fat creamy peanut butter
- 2 tablespoons minced fresh gingerroot
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 4 green onions, chopped
- 10 Boston lettuce leaves
- Additional hoisin sauce, optional
- In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.
- Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.
- Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired. Yield: 5 servings.
Reviews for Asian Turkey Lettuce Wraps(16)
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Love this recipe. Served it once as an app at dinner for guests along with other Asian dishes for a themed dinner. I have also used bean sprouts in place of the frozen veggies and it is awesome both ways.
Messy but FABULOUS!
Delicious!! Tastes just like PF Chang's
this was delicious and very easy to make; i used fresh shredded carrots and green beans instead of the frozen veggies.
Just wonderful! The flavors are fab.! I didn't have bottled teriyaki, so I added 4T soy sauce, 1 T sugar, and 1 T mirin (sweet Japanese cooking wine---you can buy it at any Asian grocery). It came out GREAT!
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