1/2 cup cooked brown rice (or rice of your choice, I usually use white)
2 Tbsp olive oil
1 cup chopped onion (about 1/4 of a medium onion)
1 pepper (I use red or orange, I don't like green)
3 garlic cloves, minced
1 pound ground turkey
2 tsp fresh lime juice
2 Tbsp fresh ginger, peeled and grated (I used ginger paste)
3 Tbsp soy sauce, low sodium preferred
2 tsp red chili garlic sauce (I use Huy Fong Chili Garlic Sauce), more or less for spiciness
1 cup fresh cilantro, chopped (plus extra for garnish)
salt and pepper, to taste
1 head of Bibb/Boston lettuce, washed and separated (see note)
Optional garnishes- extra fresh cilantro, unsalted peanuts, matchstick carrots
Instructions
Cook the rice according to the package. While
the rice cooks, heat the 2 Tbsp olive oil in a
large skillet and add the onion, sautéing for
two minutes. Add the garlic and the peppers
and continue to saute for 2 more minutes.
Add the ground turkey, fresh lime juice,
ginger, soy sauce, chili garlic sauce and
continue cooking until the turkey is browned.
Mix the rice into the turkey mixture, along
with the fresh cilantro and green onions and
stir to combine. Add salt and pepper to taste.
Serve the Thai turkey mixture with crisp bibb
lettuce and extra cilantro, matchstick carrots and
unsalted peanuts for garnish.
Serving size is 1 ¾ cup of the turkey mixture
and 4 Bibb lettuce leaves. You would use a
little less than ½ cup of the mixture in each
piece of lettuce. This dish is even better on
day two!
NOTE- Use any large leaf lettuce, I spent more
for the lettuce bowls the first time I made
this, and it was not necessary. You just want
a lettuce that you like, that is large enough
to use as a wrap. I just rolled in smaller
ones a few times and ate more.
Serving
Suggestions
This is a family favorite! I can't believe everyone actually liked something that wasn't cheesy and creamy!
Originally Submitted
1/24/2017
5 Out of 5 from
1 reviews
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