Thai Turkey Lettuce Wraps
I decided to make these after ordering lettuce wraps while on vacation last week. The ones I had used grilled chicken breast, but I think the ground meat (you could always use chicken or beef) has more flavor and is easier to work with. My grocery store doesn’t carry Thai seasoning, so I got if from Amazon here. These were fun for the kids and were a creative way to eat healthy. I actually let the kids make theirs in soft taco shells—they liked it better, and they don’t need to worry about carbs and calories. I make everything in large quantities because we are feeding 6 people, and I like leftovers. Feel free to cut the recipe in half. Another cool thing about this recipe is that it’s mostly assembling, not a whole lot of cooking. Like taco night, it looks pretty and festive, but the actual amount of work is minimal.
Total Time: about 1 hour
Difficulty Level: Easy
48 oz lean ground turkey
6 Tablespoons traditional Thai seasoning (get it here)
2 Tablespoons chicken base
2 Cups water
Zest and juice of 1 lime, plus more wedges for serving
1/2 Freshly chopped cilantro, plus more for garnish
1/2 Cup freshly chopped basil
1/2 English cucumber, sliced into thin strips
1 Red bell pepper, sliced into thin strips
2-3 Scallions, sliced on a large bias
Angel hair cut cabbage
1 pound rice noodles, cooked according to package directions
Thai peanut sauce (optional)
- Add the ground turkey and Thai seasoning to a large skillet, and brown over medium heat.
- When it’s almost done browning, add the chicken base, water, lime zest, and lime juice. Bring to a boil for 5 minutes, then down to a simmer. Cover, and cook for 15-20 additional minutes.
- Remove from heat, and stir in the fresh cilantro and basil.
- To serve, use the butter lettuce as the wrap. Add turkey, plus cucumber, bell pepper, scallions, cooked rice noodles, and peanut sauce.
[originally posted 7/28/16; recipe and photos updated 5/1/17]