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Peanutty Asian Lettuce Wraps Recipe

Peanutty Asian Lettuce Wraps Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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 five ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until 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. Yield: 6 servings.

Recipe Note


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.
  • Nutritional 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.

    Reviews for Peanutty Asian Lettuce Wraps

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    Average Rating
    MY REVIEW
    Summy
    Reviewed Oct. 17, 2017

    "I can't stop eating these! I made these as written, except that I couldn't find low sodium teriyaki sauce, so used regular. Once cooked, I kind of wanted more peanut flavor, so I added another tablespoon. I figure that there are probably variations due to the brand of peanut butter you use, and I was using a fairly bland organic brand. I will make these again. I had another recipe, but am tossing that for this one. Yummy!"

    MY REVIEW
    KarenKeefe
    Reviewed Jun. 1, 2016

    "I usually buy a package Lettuce Wrap packet. This recipe is amazing! It is a definately keeper!"

    MY REVIEW
    TGH1548
    Reviewed May. 25, 2016

    "I make this recipe all the time. I use ground chicken in place of ground turkey. The ground chicken has a little better flavor."

    MY REVIEW
    mocalcook
    Reviewed Apr. 16, 2015

    "waaaay too salty! good flavor, though."

    MY REVIEW
    legogirl
    Reviewed Mar. 1, 2015

    "Very good! Did not have any snow peas on hand. Grabbed reduced sodium soy sauce instead of the reduced sodium teriyaki sauce from the fridge. Used 6 frozen chicken tenderloins, thawed then diced, instead of turkey. Added a small amount of broccoli slaw in addition to the carrots. I used carrots that were the store bought julienned style then I cut them up with kitchen shears in a bowl. Used warmed flour tortillas instead of lettuce for the wrap. My husband said next time try chunky peanut butter. Will definitely make this again!"

    MY REVIEW
    MichelleKTrapp
    Reviewed Dec. 30, 2014

    "easy & Delish!"

    MY REVIEW
    walkerjo
    Reviewed Dec. 23, 2014

    "Reminds me of something I might have in a Thai restaurant."

    MY REVIEW
    spronovo
    Reviewed Jul. 31, 2014

    "This was delicious and so flavourful as others have said. Made it exactly as written and will definitely make it again!"

    MY REVIEW
    TexasCookie
    Reviewed Jul. 30, 2014

    "Delicious! Better than restaurant quality. A big hit at our house!"

    MY REVIEW
    Oskysmom
    Reviewed May. 5, 2014

    "Yum! This recipe was a hit , will definately make again. I used ground chicken, subbed red bell pepper & cole slaw mix for the snow peas & water chestnut s to use what I had.Chopped all veggies small in food processor.Added a touch of Chinese 5 spice to the sauce.Served with coconut rIce & fresh fruit.I used butter lettuce leaves(couldn't find bibb). I think endive leaves would work better. This would also work well as a filling for spring rolls, an Asian wrapp sandwich or Asian taco.."

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