Thai Turkey Lettuce Wraps

Chef Josh from LDS Hospital makes a turkey wrap with a twist.
Thai Turkey Lettuce Wraps
Yield: 4
Portion Size: 2 Each
  • 1 Lb. ground turkey
  • 2 tsp sesame oil
  • 1 - 1½ tsp ginger, pureed
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 2½ tsp Thai sweet chili sauce
  • 1½ tsp rice vinegar
  • 1 tsp garlic, chopped
  • 1 Tbsp basil, chopped
  • ½ Tbsp lime juice
  • Heat the sesame oil on medium high heat in a large sauté pan. Break apart the turkey with a spoon and allow to cook until the turkey is cooked through.
  • Add in the ginger, soy, fish sauce, chili sauce, garlic, lime juice and vinegar and allow to cook until the ingredients have cooked into the turkey.
  • When finished take off the heat and stir in the fresh herbs.
  • Place ½ cup of the turkey mixture into the butter lettuce and top with ¼ cup of the slaw.


Asian Slaw
Yield: 4
Portion Size: ¼ Cup
  • 1 cup purple cabbage, shredded
  • ¼ cup red bell pepper, sliced
  • ¼ cup green bell pepper, sliced
  • 1 Tbsp cilantro, chopped
  • ½ tsp sesame oil
  • 1 Tbsp soy sauce
  • 1/8 tsp ginger, pureed
  • Combine the vegetables together in a bowl.
  • In a separate bowl combine the oil, vinegar, soy sauce, and ginger and whisk together.
  • Pour the dressing into the slaw mixture and toss to combine.
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