Asian Ground Turkey Lettuce Wraps with Pine Nuts
This healthy Asian Ground Turkey and Pine Nut Lettuce Wraps is an Asian-inspired recipe for the whole family.
Equipment
12-inch heavy skillet or wok
Wooden spoon or spatula
Small mixing bowl
Sharp chef's knife
Cutting Board
Instant-read thermometer
Ingredients
1 tablespoon canola oil - 15ml
1 medium red pepper (red capsicum) - red capsicum, cut into ½-inch (1cm) dice — or substitute yellow bell pepper
1 medium white onion - cut into ½-inch (1cm) dice
1 pound ground turkey - minced turkey, 450g
¼ cup pine nuts - 35g
1 head iceberg lettuce - remove the core and separate leaves
1 tablespoon cornstarch - cornflour, 8g- 1 tablespoon sherry
1 tablespoon soy sauce
½ cup hoisin sauce - 120ml
1 tablespoon rice vinegar - or white wine vinegar
cilantro - fresh ; coriander, chopped, for garnish
Instructions
- Heat 1 tablespoon canola oil in a large heavy skillet or wok over medium-high heat until shimmering.1 tablespoon canola oil
- Add the onion and peppers to the pan, and cook, while stirring for 3 minutes.1 medium red pepper (red capsicum), 1 medium white onion
- Add the ground turkey to the skillet. Cook for 8-10 minutes, stirring frequently and breaking the meat into small crumbles, until the turkey is cooked through and no longer pink. It should reach an internal temperature of 165°F (74°C).1 pound ground turkey
- For the sauce: In a small bowl, dissolve the cornstarch into the sherry until smooth. Add the soy sauce, hoisin sauce, and rice vinegar to the bowl and stir to combine. Pour the sauce into the skillet and cook, stirring constantly, for 2 minutes until thickened and glossy.1 tablespoon cornstarch, 1 tablespoon sherry, 1 tablespoon soy sauce, ½ cup hoisin sauce, 1 tablespoon rice vinegar
- Stir in the pine nuts, and remove from the heat.¼ cup pine nuts
- Spoon the filling into the lettuce cups and garnish with fresh chopped cilantro. Serve immediately and let everyone assemble their own wraps at the table.1 head iceberg lettuce, cilantro
Notes
Storage: Keep cooked filling in an airtight container in the fridge for up to 3 days. Store lettuce leaves separately — they wilt quickly in contact with warm filling.
Freezer-friendly: The turkey filling freezes well for up to 2 months. Thaw overnight in the fridge before reheating. Do not freeze the lettuce.
Make-ahead: Prepare the filling up to 24 hours in advance and refrigerate. Reheat in a skillet over medium heat for 3-4 minutes, adding a splash of water if dry.
Substitution: Ground chicken works as a 1:1 swap for the turkey. If you can't find hoisin sauce, mix 2 tablespoons soy sauce, 1 tablespoon peanut butter, and 1 teaspoon honey as a quick substitute.
Pro tip: Dissolve the cornstarch completely in the sherry before adding the other sauce ingredients. Adding cornstarch directly to the hot pan causes lumps instead of a smooth glossy glaze.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 25gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 63mgSodium: 880mgPotassium: 735mgFiber: 3gSugar: 13gVitamin A: 1641IUVitamin C: 44mgCalcium: 51mgIron: 3mg
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