Asian Chicken Or Turkey Crispy Lettuce Wraps Recipes

ASIAN TURKEY LETTUCE WRAPS

Steps:

• In a medium-sized skillet over medium-high heat, add the ground turkey. Cook and crumble until it is almost cooked throughout. Add carrots, mushrooms, water chestnuts, green onions, and garlic. Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
• Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste. Stir and let simmer for 1-2 minutes. Serve on butter lettuce leaves.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ASIAN TURKEY LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

ASIAN CHICKEN OR TURKEY CRISPY LETTUCE WRAPS

Steps:

• In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).
• Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
• Add in the chopped green onions; cook for about 1 minute.
• Season the mixture with salt and pepper.
• Spoon the mixture between large lettuce leaves; roll up tighly.
• Serve with hoisin sauce on the side.
• Delicious!

ASIAN TURKEY LETTUCE WRAPS

Steps:

• Heat 2 T oil in a large skillet.
• Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
• Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
• Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
• Turn into a serving dish and accompany with lettuce leaves.
• To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
• Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.