A few weeks ago I made Wonton Soup for the first time and totally impressed myself. It was fantastic, so good in fact; I have now made it two more times. Simple, delicious and somewhat healthy.
As a side to our Wonton Soup, I also made us some Turkey Lettuce Wraps, which went down a treat. I did use iceberg lettuce for the wraps, which I wouldn’t do again. Although the crunch of the lettuce is nice it doesn’t wrap so well. Next time I will use green leaf or butter lettuce. The turkey, however, was really tasty, even tastier a day later.
2 teaspoons vegetable oil
1 (16 ounce) ground turkey
6 green onions, chopped
1 teaspoon ground ginger
1 teaspoon minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
1 carrot, grated
1/2 cup salted peanuts
1/2 cup chopped fresh cilantro
1/2 cup sweet chili sauce
Heat 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, ginger, and garlic; continue to cook for 1 minute. Stir in the soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Adapted from a recipe on AllRecipes.com
Serves 12 wraps – Prep/cook time: 40 minutes