Thai Turkey Lettuce Wraps
I decided to make these after ordering lettuce wraps while on vacation last week. The ones I had used grilled chicken breast, but I think the ground meat (you could always use chicken or beef) has more flavor and is easier to work with. My grocery store doesn’t carry Thai seasoning, so I got if from Amazon here. These were fun for the kids and were a creative way to eat healthy. I actually let the kids make theirs in soft taco shells—they liked it better, and they don’t need to worry about carbs and calories. I make everything in large quantities because we are feeding 6 people, and I like leftovers. Feel free to cut the recipe in half. Another cool thing about this recipe is that it’s mostly assembling, not a whole lot of cooking. Like taco night, it looks pretty and festive, but the actual amount of work is minimal.
Total Time: about 1 hour
Difficulty Level: Easy
40 oz lean ground turkey
4 T traditional Thai seasoning (get it here)
Red bell pepper
Cole slaw mix
1 head of bib lettuce
½ pound rice noodles
- Cook the turkey. Sautee over medium to medium high heat with the Thai seasoning until fully cooked. When it’s done, cover, and set aside. Meanwhile…
- Cut the vegetables. Slice the radishes thin. Cut the bell pepper and cucumber into thin strips. Slice the scallions on an angle (I use both the green and white parts). Cut the lime into wedges. Tear the cilantro.
- Assemble all the veggies on a platter so everyone can make their own wraps.
- Tear the individual leaves from the lettuce head and arrange on another platter.
- Cook the rice noodles. Boil plenty of salted water. Add the noodle and cook for 4-6 minutes. Remove and drain. Transfer to a bowl.
- For serving, I think family style is best. I also placed out some condiments including basic Asian sesame dressing, sriracha sauce, Thai peanut sauce, and hoisin sauce. When making the wraps, start with the meat and top with your favorite veggies, the rice noodles, and favorite condiments.