It's a light and refreshing and super easy meal to prepare. I substituted cilantro for mint because sometimes it is cheaper to use if you are not growing it in your garden. Be sure to have your napkins ready, you will get messy!
|Photo updated 6/24/2011|
Adapted from Bon Appetit
1 tablespoon sesame oil
1 large onion, chopped
1 ¼ pounds lean ground turkey
½ cup purchased Asian peanut sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
⅓ cup coarsely chopped fresh mint plus ⅓ cup small mint sprigs (Or use cilantro)
12 large butter lettuce leaves
1 teaspoon sriracha sauce
1 can of water chestnuts, chopped
3 cloves of garlic, minced
In a large skillet heat the sesame oil over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the turkey and cook until no longer pink, breaking it up with the back of a wooden spoon, about 5 to 7 minutes.
Add minced garlic, peanut sauce, hoisin sauce, 1 tablespoon soy sauce, sriracha sauce, water chestnuts to the turkey mixture and mix to combine. Let it simmer for 2 minutes. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)
Stir in cucumber and chopped mint. Taste for seasonings, season with salt and pepper.
Transfer turkey mixture to your serving bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up.
Drizzle additional soy sauce on top of turkey wraps if desired.
Review: We loved it, and we can't wait to eat the leftovers. I like the taste of the butter lettuce compared to the iceberg lettuce, it has much more flavor. My only advice, add sriracha to your liking, if you put too much - then you won't enjoy it as much.