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Asian Turkey Lettuce Wraps Recipe
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Asian Turkey Lettuce Wraps Recipe

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4.5 47 50
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Chopped frozen vegetables make these wraps a snap. Add some Asian chili sauce if you want to spice it up a bit. —Susan Riley, Allen, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 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

Nutritional Facts

2 filled lettuce wraps: 275 calories, 8g fat (1g saturated fat), 45mg cholesterol, 686mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 34g protein Diabetic Exchanges:1 starch, 3 lean meat 1 vegetable 1 fat

Directions

  1. In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.
  2. 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.
  3. 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.
Originally published as Asian Turkey Lettuce Wraps in Healthy Cooking April/May 2008, p37


Reviews for Asian Turkey Lettuce Wraps

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
sdipiazza
Reviewed May. 31, 2016

"We made this into a stir fry over rice instead of lettuce. We really didn't care for it. The turkey was bland and the sauce was cloying and not very flavorful."

MY REVIEW
tt2b123
Reviewed Apr. 15, 2016

"Good recipe but I probably wouldn't make it again."

MY REVIEW
ooh!
Reviewed Mar. 28, 2016

"Best as an appetizer."

MY REVIEW
chefheidi18
Reviewed Jan. 20, 2016

"It was tasty. It had good flavor and no flavor was overpowering. We couldn't find Boston lettuce, so we used Butter Leaf instead."

MY REVIEW
xlsalbums
Reviewed Aug. 2, 2015

"very tasty and flavorful"

MY REVIEW
PRBakingQueen
Reviewed Feb. 5, 2015

"The secret is in the sauce! So flavorful and yummy. I omitted the ginger-root and added a can of water chestnuts for added crunch. I made it my a wok and it was done in 30 minutes with no prep before. Leftovers were even better."

MY REVIEW
mumsay
Reviewed Jan. 29, 2015

"i made this as is with the exception of romaine instead of Boston. I put it in a flour tortilla - more carbs and calories - but it was great. Tomorrow I'll eat it in the lettuce wrap."

MY REVIEW
dianneliso
Reviewed Jan. 26, 2015

"Doubled the recipe and so glad I did...gave us mucho leftovers!! Added sliced water chestnuts otherwise followed recipe verbatim. Absolutely delicious...couldn't stop eating it and then looked forward to leftovers next day. Used iceberg, romaine and Boston and each was fantastic! Do yourself and your family a favor and try this recipe!"

MY REVIEW
DebbieT
Reviewed Dec. 21, 2014

"I made this recipe as is and it was delicious. Boston lettuce was too flimsy and I would use iceberg lettuce next time. The next day, we had leftovers and put it in fajita wraps. Still delicious."

MY REVIEW
cookieface
Reviewed Oct. 29, 2014

"I love this dish. I substitute fresh grated carrots, sugar snap peas, red and yellow pepper and water chestnuts. I put the fresh veggies in toward the end of cooking so that they stay crunchy."

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