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Asian Turkey Lettuce Wraps

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“Trying to be healthy”
READY IN:
30mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 566.99 g extra-lean ground turkey
  • 453.59 g packagefrozen oriental mixed vegetables, thawed
  • 78.78 ml reduced-sodium teriyaki sauce (I bought organic brand at Whole Foods cuz it has natural sugar and small amount of it)
  • 59.14 ml hoisin sauce (also bought at whole foods)
  • 44.37 ml creamy peanut butter (I used natural peanut butter, no sugar)
  • 29.58 ml minced fresh ginger, root (I do not like ginger so I skipped this ingredient but I'm sure it's good with it)
  • 3 garlic cloves, minced
  • 14.79 ml rice wine vinegar
  • 14.79 ml sesame oil
  • 4 green onions, chopped
  • 10 boston lettuce leaves
  • additional hoisin sauce (optional)

Directions

  1. In a large nonstick skillet coated with cooking spray, cook and stir the turkey over medium-high heat until no longer pink. Coarsely chop mixed vegetables; add to the pan. Stir in teriyaki sauce, hoisin sauce, peanut butter, ginger, garlic, vinegar and oil. Cook and stir over medium-high heat for 5 minutes or until heated through. Remove from heat. Stir in onions. Place a 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce, if desired.

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