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Sweet & Sour Turkey Lettuce Wraps
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Here at Greatist, we believe in taking a day off. Instead of our regular programming Saturdays, our writers get a chance to write about living the greatist lifestyle and, basically, whatever they want. This is one of those awesome articles. Enjoy!
Looking for a healthy dinner for a family or group? These Sweet & Sour Turkey Lettuce Wraps are a fully-contained, filling meal everyone (or most everyone) can enjoy. I'm an especially big fan of tweaking and customizing the spices for a different kick with every batch.
Ingredients (serves 6-7):
THE VEGGIES, all finely diced
- 4 medium carrots
- 4 stalks celery
- 2 red bell peppers, seeded
- 1 can water chestnuts, drained
- 1 bunch of scallions (white & green parts)
- 3 tablespoons grated/minced fresh ginger
- 6 cloves garlic, minced
- 2 lbs ground turkey breast
- 1/2 tablespoons salt
- 1/2 tablespoons pepper
- 1/3 can of hoisin/plum sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons hot chili paste (or sriracha), go easy
- 3 tablespoons unsweetened cocoa powder (seriously)
- 1 tablespoon chai powder (if available)
- 1/2 cup unsalted cashews, chopped/crushed
- 1 bunch of cilantro, minced
- 2 heads Boston lettuce
- Coat a large skillet/wok with olive oil spray & pre-heat.
- Add carrots, celery, bell peppers, scallions, ginger, and garlic. Saute, stirring occasionally until the vegetables soften slightly. Add a tablespoon of water after about 5 minutes if necessary to prevent scorching. Reapply oil spray if needed, too. Set to simmer as you work with the turkey!
- Meanwhile, coat a separate pan with olive oil and add the ground turkey. Cook until no longer pink, using a spoon or other utensil to continually chop into small pieces. Season with salt and pepper, plus add the soy sauce and 1 tablespoon of cocoa powder as it's cooking.
- Once the turkey is cooked, drain the pan and add the turkey into the skillet/wok with the veggies.
- Increase heat and add the plum/hoisin sauce, rice vinegar, chili paste, chai powder, and the rest of the cocoa powder. Stir to coat and simmer until heated through.
- Remove the skillet from the heat (or at least turn it off) and finally stir in the cashews and cilantro, then allow the whole thing to cool for a few minutes.
- Then, just rinse the lettuce and break off the individual leaves and serve!