Cassie’s Ruminations

Sweet Chili Turkey Lettuce Wraps

This was a very tasty take on lettuce wrap thing. My version was inspired by this recipe. I’ve done Chinese chicken lettuce wraps that are a big hit in our house, and I think these will become a regular too with a little modification. The chicken wraps have the cornstarch thickened sauce that really binds it all together, so the filling stays in the leaves. This recipe had no such thickener, and I’m not sure that one would even work particularly well, so this was a lot messier to eat. Very tasty, though. I was thinking that the thin rice wrappers used in my summer rolls would work well, as would mu shu pancakes. If you try one of those options, let me know how it goes!

Sweet Chili Turkey Lettuce Wraps
Serves 4

1 large head Bibb lettuce
2 tsp canola oil
20 oz ground turkey
2 cloves garlic, pressed
1 tsp freshly grated ginger
3/4 cup sweet chili sauce (I like Mae Ploy Sweet Chili Sauce)

Tear the leaves off of the head of lettuce, rinse, and gently pat dry. Set aside.

Heat the oil in a skillet over medium heat. Add the turkey and brown well, breaking the meat up into small pieces. Push the turkey to the sides of the pan, leaving the center open and add the garlic and ginger to the pan in the middle. Sauté the garlic and ginger for 30-60 seconds, or until fragrant. Add the sweet chili sauce and stir to combine with the garlic, ginger, and turkey. Simmer for 2-3 minutes to meld the flavors.

Spoon the mixture into a serving dish and serve alongside the lettuce leaves so each person can make their own wraps.