Ginger Shiitake Basil Turkey Wrap Recipes

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TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS



Turkey Lettuce Wraps with Shiitake Mushrooms image

This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish - or use it to top brown rice and veggies for rice bowls.

Provided by blancdeblanc

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 4

Number Of Ingredients 21

2 cups water
2 ounces mai fun (angel hair) rice noodles
1 teaspoon vegetable oil
4 shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 (16 ounce) package ground turkey
6 green onions, chopped
¼ cup chopped water chestnuts
4 teaspoons finely minced fresh ginger root
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
½ cup bean sprouts
1 carrot, grated
½ cup salted peanuts
½ cup chopped fresh cilantro
½ cup sweet chili sauce

Steps:

  • Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
  • Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
  • Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
  • To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 43.5 g, Cholesterol 83.9 mg, Fat 22.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 1283.8 mg, Sugar 19.8 g

GINGER TURKEY LETTUCE WRAPS



Ginger turkey lettuce wraps image

Pile stir-fried turkey mince, carrots and crunchy water chestnuts into lettuce leaf cups for an Asian inspired sharing starter or light lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Starter, Supper

Time 35m

Number Of Ingredients 10

1 tbsp vegetable or sunflower oil
500g turkey mince (preferably breast)
2 carrots , finely chopped
225g can water chestnuts , drained and finely chopped
200g green beans , finely chopped
2cm piece ginger , peeled and grated
2 garlic cloves , crushed
3 tbsp soy sauce
2 iceberg lettuces , halved and leaves separated
6 tbsp sticky plum sauce or sweet chilli sauce , to serve

Steps:

  • In a large wok or frying pan, heat the oil and fry the turkey mince until browned and cooked through. Transfer to a bowl and set aside.
  • Tip the carrots, water chestnuts and beans into the pan and stir-fry for 2 mins. Add the ginger and garlic, drizzle over the soy and stir-fry for 1-2 mins more. Add the mince and stir-fry until hot. Season to taste.
  • To serve, pile the turkey and veg into lettuce leaf 'cups' and drizzle over the plum or chilli sauce.

Nutrition Facts : Calories 280 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 3 milligram of sodium

TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS



Turkey Lettuce Wraps with Shiitake Mushrooms image

This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish - or use it to top brown rice and veggies for rice bowls.

Provided by blancdeblanc

Categories     Wraps and Rolls Appetizers

Time 1h

Yield 4

Number Of Ingredients 21

2 cups water
2 ounces mai fun (angel hair) rice noodles
1 teaspoon vegetable oil
4 shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 (16 ounce) package ground turkey
6 green onions, chopped
¼ cup chopped water chestnuts
4 teaspoons finely minced fresh ginger root
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
½ cup bean sprouts
1 carrot, grated
½ cup salted peanuts
½ cup chopped fresh cilantro
½ cup sweet chili sauce

Steps:

  • Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
  • Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
  • Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
  • To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 43.5 g, Cholesterol 83.9 mg, Fat 22.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 1283.8 mg, Sugar 19.8 g

PRAWN, CHILLI, AND GINGER WRAP



Prawn, Chilli, and Ginger Wrap image

Make and share this Prawn, Chilli, and Ginger Wrap recipe from Food.com.

Provided by hectorthebat

Categories     Lunch/Snacks

Time 16m

Yield 1 serving(s)

Number Of Ingredients 8

1 slice bread
100 g prawns
2 teaspoons chili sauce
1/2 teaspoon ginger
1 garlic clove
1 tablespoon coriander
1 pinch salt
1 tortilla

Steps:

  • Soak the bread in water for 10 seconds and then squeeze out as much water as possible. Put the bread pulp in a food processor with the prawns, chilli, ginger, garlic, coriander, and salt. Blitz until combined.
  • Trim the tortilla to approximately 25cm x 13cm. Fold it in half to form a square roughly the same size as the base of your sandwich toaster. Unfold. Spread one side of the tortilla rectangle with the prawn mixture leaving a 1cm clear margin around the edge. Brush the rim of the tortilla with water and carefully fold it over and press the edges together to seal.
  • Place the sandwich carefully in the toaster, close the lid slowly and cook for 5 minutes until browned.

Nutrition Facts : Calories 375.4, Fat 7.3, SaturatedFat 1.6, Cholesterol 126, Sodium 1447.4, Carbohydrate 53.4, Fiber 3.7, Sugar 3.7, Protein 21.9

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GINGER SHIITAKE BASIL TURKEY WRAP



Ginger Shiitake Basil Turkey Wrap image

I love roasted veggies, especially mushrooms! I wondered how fresh ginger would taste roasted with mushrooms and it was delicious! I put them all together into a wrap that I hope you enjoy!

Provided by ChefLee

Categories     Lunch/Snacks

Time 18m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons light flavored olive oil
5 1/2 ounces fresh shiitake mushrooms, stems removed then sliced (use stems for stock)
1 tablespoon fresh ginger, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 whole wheat tortilla
4 thin turkey slices
4 fresh basil leaves
1 slice swiss cheese

Steps:

  • Preheat oven to 400°F.
  • In a mixing bowl; toss around the oil with the mushrooms, ginger, salt, pepper, and garlic powder. Place the mix onto a nonstick baking sheet and roast for 8 minutes.
  • Meanwhile, get your tortilla out and put the turkey slices on in a circle pattern then the basil leaves.
  • Take the Swiss cheese and cut it in half and put over the basil leaves.
  • Place the hot mushrooms out of the oven over the Swiss and that will melt the cheese. Wrap it up and enjoy!

Nutrition Facts : Calories 647.7, Fat 45, SaturatedFat 10.1, Cholesterol 25.8, Sodium 1392.2, Carbohydrate 51.3, Fiber 3.6, Sugar 6.5, Protein 14.8

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