Happy Hump Day!
Last night I made these delicious turkey lettuce wraps to eat while watching the Olympics. Is anyone else as sad as me knowing that there is less than a week left of the Olympics? It bums me out every year!
Anyway, thankfully we are getting closer to better weather, so I should probably start looking forward to that. Our first guests are coming to visit us next month! The in-laws!
Ok, jumping back to these lettuce wraps. They’re pretty amazing. Essentially I used the same recipe from my Asian Turkey Meatballs and added some other veggies to change the recipe up a bit. Easy and delicious. Get ready.
- 1 lb ground turkey
- 3 Tbsp wheat-free Tamari soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp grated ginger
- 1 tsp crushed red pepper
- 1 tsp honey
- 3 Tbsp Hoisin sauce
- 2 Tbsp cilantro, chopped
- 1/2 lime, juiced
- white sesame seeds, for garnish
- 1 bag of organic broccoli slaw (I bought mine from Trader Joes)
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- salt and pepper
- 1 head of iceberg lettuce, cut in half with leaves peeled
1. Heat a large skillet on medium. Add ground turkey.
2. In a small bowl, mix 2 tbsp of the Tamari, sesame oil, grated ginger, crushed red pepper, and honey. Drizzle over the turkey and mix well.
3. As the turkey is browning, break the meat into small pieces with whatever utensil you are using (you don’t want large clumps). Once the turkey is browned, turned off the heat and let rest.
4. In a small bowl, mix the hoisin sauce, lime juice, and cilantro. Pour over the turkey.
5. In another skillet, heat olive oil. Add the broccoli slaw and 1 tbsp Tamari.
6. Let brown slightly and add salt and pepper.
7. Remove the slaw off the pan and add a little extra olive oil, if needed, to cook the onion. Cook the onion until translucent and add to the slaw.
8. Grab a leaf of lettuce and assemble the turkey, slaw, and onions. Sprinkle with sesame seeds if desired.