Asian Lettuce Wraps

I've done similar Asian wraps, but using the rice paper wrappers.  Also, I've used different ingredients, but these are absolutely interchangeable.  I would certainly put this mixture in the rice wrappers and visa versa.

(For the rice paper rolls, I stuff them with green leaf lettuce, rice vermacelli, fresh mint, bean sprouts, carrots, cucumbers, chopped peanuts, green onions, charbroiled shrimp.)

You can also use a peanut sauce, plum sauce, sweet chili sauce, or a Vietnamese dipping sauce (many versions.....here's one:   Bring to boil 1/4 cup water and 1/4 cup of sugar.  Allow sugar to dissolve.  Let cool.  Add: 1 1/2 Tbsp fish sauce, 1 1/2 Tbsp distilled vinegar, 1/2 Tbsp fresh lime juice, 1/2 tsp minced garlic) to top off the wrap.


For a quick and simple (and delicious) dinner, I served these with potstickers and red grapes.

ASIAN LETTUCE WRAPS (makes 10-12 wraps)

2 Tbsp EVOO
1 cup finely chopped onion
1 lb ground turkey breast
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
1 (12 oz) bag of broccoli slaw
1 small can drained water chestnuts, chopped
1/2 cup teriyaki sauce
1 tsp sesame oil
about 12 iceberg or butter lettuce leaves

Place oil into a large skillet or other large pan over medium heat.  When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper, and garlic salt.  Brown and crumble until cooked through.

When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce, and sesame oil.  Cook for another 10-15 minutes or until heated through.  Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves