Graeme spent last week in Florida at a commercial shoot and of course had the opportunity to eat a few dinners at some pretty great restaurants. One night he called me after having “the most amazing meal ever”. They had gone out to a restaurant and ordered Thai Lettuce Wraps. Next came the photo text of his food and a request to make them when he got home.
I checked out the photo, hmmed and hawwed about what was in them exactly, and asked Graeme a few questions, but all I could get out of him was, “I don’t know, but it was awesome!”.
The pressure mounted. I really couldn’t let a restaurant beat me in making MY boyfriend Lettuce Wraps. Come on!
So I did some research, found a few recipes, stole inspiration from the photo Graeme had sent me and got down to work. Thirty minutes later, dinner was ready to go!
The recipe is actually super easy however there is a fair amount of prepping for the veggies. I’m sure you could get creative and add in even more veggies or give it more heat by adding some chilis. The recipe is super-duper versatile so adding and subtracting from it will just help to meet your taste buds seal of approval. I hope you love it as much as we did!!
Asian Turkey Lettuce Wraps Recipe
450g of lean ground turkey
1 tbsp grape seed oil
1 tsp rice vinegar
1 tbsp low sodium soy sauce (I like Bragg’s)
1 tbsp sriracha hot chili sauce
1/2 cup chopped water chestnuts
1/3 cup chopped green onion
1/3 cup chopped cilantro
8 leaves from a romaine lettuce head
1 cup julienned carrots
1/2 cup thinly sliced cucumbers
1/3 cup coarsely chopped unsalted cashews
sweet and spicy Thai chili sauce to taste
Heat the grapeseed oil in a skillet on medium-high heat. Add turkey and cook until there is no pink in the meat. Turn heat off. Add in the remaining ingredients except for the carrots, cucumbers and cashews. Toss to combine. Spoon onto each lettuce leaf and top with carrots, cucumbers and cashews. Dip in Thai chili sauce or drizzle on top.