Hoisin Turkey Lettuce Wraps With Cabbage Apple Slaw 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 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.

HOISIN TURKEY LETTUCE WRAPS

Steps:

• In a large skillet, cook and crumble turkey with vegetables in sesame oil over medium-high heat until turkey is no longer pink, 8-10 minutes, breaking up turkey into crumbles. Stir in hoisin sauce, vinegar, soy sauce, ginger and garlic; cook and stir over medium heat until sauce is slightly thickened, about 5 minutes. Serve in lettuce leaves.

MOO SHOO TURKEY LETTUCE WRAPS

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add turkey; cook 10 min. or until done, stirring frequently.
• Add coleslaw blend; mix well. Cook 5 min., stirring frequently. Stir in hoisin sauce and vinegar; cook and stir 1 to 2 min. or until slightly thickened.
• Spoon onto lettuce leaves; roll up. Top with onions.

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

ASIAN TURKEY BURGER WITH APPLE SLAW

Steps:

• In a large bowl, mix green onions, hoisin sauce, ginger, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Cook burgers until a thermometer reads 165°, 7-9 minutes on each side., Meanwhile, for slaw, in a large bowl, whisk oil, vinegar, mustard, salt and pepper. Add apples and green onions; toss to coat., To assemble, spread bun bottoms with hoisin sauce. Top with burgers and slaw; replace tops. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

HOISIN PORK WRAPS

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

TURKEY APPLE SALAD WRAPS

Steps:

• In a large resealable plastic bag, combine 1 teaspoon curry and salt. Add turkey, a few pieces at a time, and shake to coat. In a small skillet, cook turkey in oil over medium heat until no longer pink. Cool slightly., In a blender, combine the apple juice, sour cream, mayonnaise, cinnamon, turkey and remaining curry; cover and process until blended. Stir in apple and raisins. Spread over tortillas; top with lettuce. Roll up tightly.