< Recipes

Turkey Lettuce Wrap

Serves 6 people Prep Time 30 minutes Cook Time 1 hour

Ingredients

  • 1 cup distilled white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 medium carrots peeled and julienned
  • 1 seedless cucumber, peeled and julienned
  • ¼ cup vegetable oil
  • 1 shallot thinly sliced
  • 6 cloves garlic minced
  • 2 Thai bird chiles minced
  • 1 ½ lbs ground Turkey
  • salt and freshly cracked black pepper to taste
  • 2 tablespoons brown sugar
  • ¼ cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • ¼ cup lime juice
  • 2 heads of bibb Lettuce
  • Cilantro

Directions

  1. Add the vinegar, salt and sugar to a small saucepan. Bring to a boil. Remove from the heat.
  2. Add the carrots and cucumbers to a bowl and pour the hot vinegar mixture over top. Let them pickle for at least 15 minutes.
  3. Heat the vegetable oil in a large wok or skillet over high heat.
  4. Add the sliced shallots. Stir until they begin turning golden, about 30 seconds.
  5. Add the garlic and Thai chiles. Keep stirring for another 15 to 30 seconds, being careful not to burn them.
  6. Add the ground Turkey. 1 ½ lbs ground
  7. Use the back of the spatula to press the chicken into the pan. This helps it brown and crisp, about 10 minutes.
  8. In a separate bowl, whisk together the brown sugar, chicken broth, soy sauce, fish sauce and lime juice until the sugar dissolves.
  9. Pour the mixture into the pan with the chicken and stir to coat.
  10. Cook until the liquid has mostly evaporated, about 5 minutes.
  11. Stir in the scallions. Remove from the heat.
  12. Transfer the chicken mixture to a serving bowl.
  13. To build, place lettuce on plate first, followed by Turkey mixture, pickled vegetables, and fresh cilantro on top.