If someone told my college self I would be writing a blog about lettuce wraps, I would seriously question them.
It's not as if my college self just gorged on whoppers and pizza hut. I actually have a very strong affinity to lettuce and greens in general. I just was some sort of anti-food hipster who judged any wacky food trend. Back in 2012, it was lettuce wrapped burgers. My best friend and I used to joke that we would like to order a piece of romaine incased in a burger. I guess it wasn't the nature of the lettuce wrapped burger that irritated me, it was the feasibility. I would sit at a restaurant, watching girls literally try to hold a juicy, dripping piece of meat in between two thin, slippery pieces of romaine. The juices would penetrate the leaves causing them to tear upon first bite, and the women essentially just ended up eating a ground beef patty with a fork. One of our local burger joints solved this issue by offering the "burger salad." Which is in fact, roughly 3 times the meat of a regular old burger, topped with butter soaked tater tots, negating the lack of bun, dressed with what is essentially big mac sauce. It's heavenly.
Well it's now 2019 and the health conscious world has come up with far crazier trends than encompassing meat in lettuce. We are drinking collagen, putting butter in coffee and considering it healthy, and lord knows gluten is practically equal to ISIS. It is about time that I start trying to amp up my dinner game with some old fashion lettuce wraps. I was inspired to make these from a dish at a Thai restaurant. If anyone is going to ace the wrap functionality it is the Thai. They practically have a dedicated wrap for every season. Still waiting on the verdict for the fall and winter rolls. Is there anything better than the asian Thai flavorings? The thought to mix peanut butter with savory flavors like sesame oil and hoisin, combined with the fresh elements of mint is what keeps me going in life. Let us not forget the Thai's mastering of adding the perfect flavorful amount of spice in each of their dishes. This recipe is my attempt to my homage to their creations, in a 30 minute, weeknight sort of fashion. I made this with Boston bibb lettuce, but to be honest, I think I will settle for romaine next time. Not only is it cheaper but I think it will hold together better. Plus you can call your lettuce wrap boats, and who doesn't want that?
Well it's now 2019 and the health conscious world has come up with far crazier trends than encompassing meat in lettuce. We are drinking collagen, putting butter in coffee and considering it healthy, and lord knows gluten is practically equal to ISIS. It is about time that I start trying to amp up my dinner game with some old fashion lettuce wraps. I was inspired to make these from a dish at a Thai restaurant. If anyone is going to ace the wrap functionality it is the Thai. They practically have a dedicated wrap for every season. Still waiting on the verdict for the fall and winter rolls. Is there anything better than the asian Thai flavorings? The thought to mix peanut butter with savory flavors like sesame oil and hoisin, combined with the fresh elements of mint is what keeps me going in life. Let us not forget the Thai's mastering of adding the perfect flavorful amount of spice in each of their dishes. This recipe is my attempt to my homage to their creations, in a 30 minute, weeknight sort of fashion. I made this with Boston bibb lettuce, but to be honest, I think I will settle for romaine next time. Not only is it cheaper but I think it will hold together better. Plus you can call your lettuce wrap boats, and who doesn't want that?
Ingredients:
1 pound ground turkey
1 cup chopped mushrooms
4 cloves garlic minced
2 tbsp grated fresh ginger
2 cups matchstick carrots
1/2 cup diced green onion
1/4 cup hoisin sauce
2 tbsp peanut butter
2 tbsp sesame oil
1 tbsp rice wine vinegar
1/4 cup reduced sodium soy sauce
2 tbsp honey
10 - 12 medium bibb lettuce leaves washed
Toppings:
drizzle sriracha
diced cucumber
diced jalapeno
thinly sliced radishes
In a medium sauce pan heat 1 tbsp sesame oil and cook mushrooms over medium high heat for 5 - 6 minutes, until they have reduced in size and have become soft. Remove from pan and set aside. Add in ground turkey and cook for 6 - 10 minutes until fully browned. Use the back of a wooden spoon to break apart the meat. Add in garlic, carrots, and fresh ginger and stir to combine. While turkey is cooking whisk together hoisin, peanut butter, 2 tbsp sesame oil, rice wine vinegar, soy sauce, and a honey. Stir the sauce mixture into the ground turkey to fully coat. Remove from heat and stir in the fresh green onions. For assembly, add roughly 1/2 cup of meat mixture to each lettuce piece. Top with desired toppings and serve.
1 pound ground turkey
1 cup chopped mushrooms
4 cloves garlic minced
2 tbsp grated fresh ginger
2 cups matchstick carrots
1/2 cup diced green onion
1/4 cup hoisin sauce
2 tbsp peanut butter
2 tbsp sesame oil
1 tbsp rice wine vinegar
1/4 cup reduced sodium soy sauce
2 tbsp honey
10 - 12 medium bibb lettuce leaves washed
Toppings:
drizzle sriracha
diced cucumber
diced jalapeno
thinly sliced radishes
In a medium sauce pan heat 1 tbsp sesame oil and cook mushrooms over medium high heat for 5 - 6 minutes, until they have reduced in size and have become soft. Remove from pan and set aside. Add in ground turkey and cook for 6 - 10 minutes until fully browned. Use the back of a wooden spoon to break apart the meat. Add in garlic, carrots, and fresh ginger and stir to combine. While turkey is cooking whisk together hoisin, peanut butter, 2 tbsp sesame oil, rice wine vinegar, soy sauce, and a honey. Stir the sauce mixture into the ground turkey to fully coat. Remove from heat and stir in the fresh green onions. For assembly, add roughly 1/2 cup of meat mixture to each lettuce piece. Top with desired toppings and serve.
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