Tuesday, February 7, 2012

Spicy Asian Turkey Lettuce Wraps

I really am trying to eat better these last few weeks...my meals have been a lot better, its the darn sweets that have been getting me!  So to continue my quest, I whipped up some of these yummy lettuce wraps for the Superbowl as a healthier option to the traditional greasy fatty food usually accompanied by the big game.  

These are truly phenomenal, and you don't have to feel guilty about going back for seconds :)  

Spicy Asian Turkey Lettuce Wraps

2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 lbs. ground chicken (or turkey)
4 tablespoons soy sauce 
2 tablespoons Sriracha
1/2 cup chopped fresh cilantro
1 small can water chestnuts, chopped (used carrots this time) 
1/3 cup chopped peanuts 
1 head butter lettuce (or iceburg)

Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute. Add ground chicken (turkey) to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken (turkey) is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While chicken (turkey) cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped water chestnuts and chopped cilantro and cook 1-2 minutes more. 

To serve: place chicken mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.

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