Lettuce Wrapped Asian Turkey Salad Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.

Steps:

• 1. Heat a very large skillet to medium-high heat on the stove top. When hot, add canola oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground turkey and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (If there is a lot of excess liquid, spoon out excess so the turkey can cook and not boil.) Add coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage/slaw starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
• 2. Prepare dipping sauce by combining all ingredients in a bowl and whisk to combine.
• 3. To serve take a few lettuce leaves and make an assembly line. Place turkey mixture in the leaves and serve on a platter or plates with a side of sauce.

Steps:

• Heat 2 T oil in a large skillet.
• Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
• Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
• Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
• Turn into a serving dish and accompany with lettuce leaves.
• To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
• Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.

Steps:

• Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.
• Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.