Asian Turkey Lettuce Wraps
leaves. You can substitute a bag of shredded cabbage if needed. I’ve made this recipe with 3 cups shredded cooked chicken breast in place of the turkey, which tastes equally delicious. Dinnertime is always more fun for the kids and adults when you get to eat with your hands.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
1 pound ground turkey
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 12-ounce bag broccoli slaw
1⁄2 cup teriyaki sauce
1 4-ounce can water chestnuts, drained
1 teaspoon sesame oil
10 to 15 butter or iceberg lettuce leaves
Method:
1. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground turkey, salt, pepper, and garlic salt and cook, stirring and breaking up meat, until browned.
2. Add the broccoli slaw, teriyaki sauce, water chestnuts, and sesame oil and cook, stirring, until heated through, 8 to 10 minutes. Reduce the heat to low and serve wrapped in cold, crisp lettuce leaves.
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