Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

I decided to make these after ordering lettuce wraps while on vacation last week.  The ones I had used grilled chicken breast, but I think the ground meat (you could always use chicken or beef) has more flavor and is easier to work with.  My grocery store doesn’t carry Thai seasoning, so I got if from Amazon here.  These were fun for the kids and were a creative way to eat healthy.  I actually let the kids make theirs in soft taco shells—they liked it better, and they don’t need to worry about carbs and calories.  I make everything in large quantities because we are feeding 6 people, and I like leftovers.  Feel free to cut the recipe in half.  Another cool thing about this recipe is that it’s mostly assembling, not a whole lot of cooking.  Like taco night, it looks pretty and festive, but the actual amount of work is minimal. 

 

Total Time: about 1 hour

Difficulty Level: Easy

Serves: 8-10

 

Ingredients

48 oz lean ground turkey

6 Tablespoons traditional Thai seasoning (get it here)

2 Tablespoons chicken base

2 Cups water

Zest and juice of 1 lime, plus more wedges for serving

1/2 Freshly chopped cilantro, plus more for garnish

1/2 Cup freshly chopped basilimg_9087

1/2 English cucumber, sliced into thin strips

1 Red bell pepper, sliced into thin strips

2-3 Scallions, sliced on a large bias

Angel hair cut cabbage

Butter lettuce

1 pound rice noodles, cooked according to package directions

Thai peanut sauce (optional)

 

Instructions

  1. Add the ground turkey and Thai seasoning to a large skillet, and brown over medium heat.
  2. When it’s almost done browning, add the chicken base, water, lime zest, and lime juice.  Bring to a boil for 5 minutes, then down to a simmer.  Cover, and cook for 15-20 additional minutes.
  3. Remove from heat, and stir in the fresh cilantro and basil.
  4. To serve, use the butter lettuce as the wrap.  Add turkey, plus cucumber, bell pepper, scallions, cooked rice noodles, and peanut sauce.

 

[originally posted 7/28/16; recipe and photos updated 5/1/17]

 

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