These lettuce wraps come together quickly for a fresh and light weeknight meal. Serve with toppings of your choice – shredded carrots, bean sprouts, julienne peppers, sliced snow peas, and chopped peanuts are a great start.
Recipe and photo courtesy of Brittany from My Daily Randomness.
Prep Time: 10 mins. | Cook Time: 15 mins.
1 lb. crimini mushrooms, finely diced
1 tbsp olive oil
1 lb. ground turkey
1/2 red onion, diced
1 clove of garlic, finely diced
2 tbsp hoisin sauce
2 tbsp teriyaki sauce
8-10 large lettuce leaves
Toppings (optional): shredded carrots, bean sprouts, julienne peppers, sliced snow peas, chopped peanuts
1. Finely chop mushrooms in a food processor, or by hand. On medium-high heat sauteed mushrooms in olive oil until they are browned and most of the moisture has been released, about 6-8 minutes. Set aside.
2. On medium-high heat, add turkey to the pan. Halfway through cooking add the onion and garlic. When turkey is almost cooked through, add the sauteed mushrooms, hoisin sauce, and teriyaki sauce. Continue to cook until turkey is completely cooked,3-5 minutes.
3. Allow meat and mushroom mixture to cool slightly. Spoon mixture into each lettuce leaf. Top with desired toppings. Serve with soy sauce if desired.