Friends, this right here is a a goody! The taste is quite comparable to your favorite lettuce wraps from that famous Chinese restaurant chain we will leave unnamed. ;) Don't get me wrong, I love those wraps—and chicken fried rice for that matter—BUT sometimes when you find an at-home hack you just gotta share the deets!
You can either marinate lean ground turkey or use leftover chicken from another meal. I'm all about a leftover repurpose! Whichever poultry you choose, you marinate it in a delicious blend of flavors, then quickly cooked up on the stove and serve in cool, crisp lettuce wraps with a yummy cucumber-cilantro relish on top. What more can I say to entice you? Try this recipe. Trust me.
Ingredients for the turkey wraps
3 tablespoons honey
1 tbsp sriracha
1 tbsp chili garlic sauce (you could use 2 tablespoons of chili garlic sauce OR 2 of sriracha if you only have one of the ingredients on hand)
2 tbsp + 2 tsp low-sodium soy sauce, divided
Juice from one lime
1 tsp ground ginger
2 tablespoons extra virgin olive oil + 1 tsp, divided
1 pound lean ground turkey
4 green onions, diced
2 tablespoons fresh garlic, minced
1 tbsp cornstarch
1 head of iceberg lettuce, washed and divided into leaves
Optional: additional soy sauce, Chinese mustard
Ingredients for the cucumber-pepper relish (optional)½ cup cucumber, diced
½ cup red onion, diced
½ red bell pepper, diced
¼ tsp each salt & pepper
Splash of lime juice
In a medium-size mixing bowl, stir together honey, sriracha, chili garlic sauce, 2 tbsp soy sauce, lime juice, ginger and 2 tbsp olive oil. Mix turkey into bowl and let marinate for 20 minutes (at room temperature).
In a small mixing bowl, stir together the cucumber, onion, red pepper, salt, pepper and lime juice. Cover and put in refrigerator until ready to use.
Heat remaining oil on medium in a large skillet. Sauté green onions and garlic for 2-3 minutes, or until cooked through.
Add in meat mixture and cook, stirring/breaking up meat occasionally, about 6-7 minutes or until no longer pink.
In a ramekin or other small bowl, mix together cornstarch and remaining soy sauce. Add to pan and cook through for an additional minute or two (this will help to thicken up the meat mixture).
Serve immediately with lettuce leaves, cucumber-pepper relish, additional soy sauce/Chinese mustard/Sriracha, alongside some edamame, if desired.
Recipe adapted from Simply Scratch.