Spicy Asian Lettuce Wraps

Chef’s Notes: When I found this recipe, I thought it sounded like a healthy, low carb version of Chinese food. Not only is it that, but it’s also delicious! I made only a few small changes to the recipe, which I noted in italics.

Try these with Sesame Green Beans on the side.

Spicy Asian Lettuce Wraps
(serves 4)

2 tablespoons vegetable oil
1 medium onion
2 garlic cloves, minced
1 can (8 ounces) sliced water chestnuts, drained and chopped medium
1 pound ground turkey
1/4 cup soy sauce (2 tablespoons)
1/4 cup ketchup (2 tablespoons)
4 teaspoons rice wine vinegar (white white vinegar)
4 teaspoons sesame oil
2 teaspoons red pepper flakes (Mrs. Dash extra spicy seasoning mix)
2 tablespoons brown sugar (2 teaspoons)
1 head ice burg lettuce, quartered at the core, core removed, leaves separated and torn into approximate 4-inch cups (leaf lettuce)
Garnish: 1/4 cup sliced scallions, 1/4 cup chopped peanuts (just peanuts)

Heat oil in a large (12-inch skillet) over medium-high heat. Add onions, garlic, and water chestnuts; sauté until onions soften, 3 to 4 minutes. Add turkey; continue to cook, stirring frequently, until meat looses its raw color, and most of the liquid has evaporated, about 5 minutes.

Meanwhile, mix soy, ketchup, vinegar, oil, pepper flakes, and sugar. Add to the sautéing turkey; continue to cook until mixture has thickened to the texture of thick sloppy Joe’s.

When ready to serve, warm turkey mixture. Lay out lettuce leaves on a serving tray. Fill each with 2 tablespoons of filling, then garnish with scallions and peanuts.


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