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Peanutty Asian Lettuce Wraps

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This recipe packs so much flavor into a beautiful, healthy presentation. I love to serve it as an hors d'oeuvre or as the main dish when I have folks over. It's always a hit! I usually serve it with a little extra hoisin on the side. —Mandy Rivers, Lexington, South Carolina

Ingredients

  • 1/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1-1/2 pounds lean ground turkey
  • 1/2 cup shredded carrot
  • 2 tablespoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 can (8 ounces) whole water chestnuts, drained and chopped
  • 1/2 cup chopped fresh snow peas
  • 4 green onions, chopped
  • 12 Bibb lettuce leaves
  • Additional hoisin sauce, optional

Directions

  1. Whisk together first 5 ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until turkey is no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through.
  2. Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce.

Test Kitchen Tips
  • Swap ground chicken or pork for the turkey, or go meat-free by substituting veggies like sliced mushrooms and broccoli slaw.
  • Try romaine or iceberg in place of Bibb for a crunchier wrap, or raddichio for a burst of color.
  • Prefer a richer and saucier filling? Just don't drain the pan after cooking the turkey.
  • Looking for a fun, packable and—bonus!—low-carb lunch? These wraps can be made and assembled ahead of time and served chilled.
  • Nutrition Facts

    2 wraps: 313 calories, 16g fat (4g saturated fat), 90mg cholesterol, 613mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.