Turkey Lettuce Wraps
We’re baaaack. And is it possible that it’s hotter here in Toronto than in the Spanish beach town of Begur, where we spent the last week? Maybe not quite, but the mugginess certainly makes it feel like it. Which is why I’m so happy our air conditioner broke down. Yeah, really not stressed at all that the repair guy had no clue how to fix it. Not. At. All. Because even though the rain shows no sign of stopping in Toronto, it is some hot.
That and the need to make up for all the croquettes I’ve consumed are the reasons I need some light and easy dinners. I did this shoot with Maya a few weeks before leaving on our trip but I couldn’t have known how I’d be craving this kind of food after over indulging. I always bring work out wear with me on trips and tell myself I’m going to mostly stick to my normal eating habits while away. Isn’t that cute? The reality is that the delicious little fried snacks the Spaniards have perfected were just too good to be ignored. The kid version of this was all the crazy ice cream the kids inhaled each day. Did you know “Smurf” was a flavour?
photo by Maya Visnyei
This easy, fresh dinner is the perfect antidote to both the current soupy weather and any overindulgence. It’s slightly messy to consume but that’s okay – it’s so hot I have to shower before bed these days anyway.
Ingredients
- Makes: 4 servings
- Prep Time: 10 minutes
- Total Time: 20 minutes
- 1 lb (450 g) ground turkey
- 1 Tbsp (15 ml) of vegetable oil
- 1 red pepper, diced
- 1/2 cup (125 ml) water chestnuts, diced
- 2 scallions, chopped
- 1 clove of garlic, minced
- 1 tsp (5 ml) ginger, minced
- 1 Tbsp (15 ml) rice vinegar
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (15 ml) Sriracha
- 1 head of Boston or bibb lettuce
- small handful of cilantro, chopped
- small handful of unsalted cashews, chopped
Method
Warm the oil in a large skillet over medium heat.
Add the turkey and break it up with a spoon as it browns until almost cooked through.
Now add the peppers, garlic and ginger and keep pushing everything around until it smells amazing and the vegetables begin to soften.
Pour in the vinegar, soy and Sriracha, along with the water chestnuts and give it all a stir.
Check that the turkey has cooked through.
Place the meat mixture in a serving bowl.
Place the meat, clean and dried whole lettuce leaves, and your chopped cilantro and nuts all on the table and let everyone assemble their lettuce wraps.
What works best is to make them right in your hand – so place a lettuce leaf in one and scoop the fillings in with the other, fold up the leaf and tuck in.
It’s going to be a bit messy but that’s part of the fun.
It’s going to be a bit messy but that’s part of the fun. Enjoy!
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Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
2 Comments
Manju
January 08, 16:01Simple quick and most importantly…delicious recipe!
Laura
February 13, 12:11We love this one too! Thank you so much for taking the time to write.