Wednesday, April 20, 2011

Asian Lettuce Wraps

I have to admit that before I made these, I'd never actually eaten lettuce wraps.....a meal without carbs?!  How could that be???  I stumbled across this recipe on The Noble Pig blog and decided to give it a try since I've been trying to eat a little healthier lately.

I'm glad I gave this a try because it made a tasty, healthy meal for us.  I'll admit that I wouldn't have turned down some eggrolls or potstickers to go with this, but it was definitely filling on it's own and good for my waistline.  I also loved the presentation, and I think this would make a good appetizer when you're entertaining guests.  I will definitely be making these again :)


1 Tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 pounds ground turkey or ground pork (I used a 1.25 lb. package of ground turkey)
1/2 cup chicken broth
2 Tablespoons hoisin sauce
2 Tablespoons teriyaki sauce
1 cup bean sprouts
2 carrots, shredded (about 1 cup)
24 large Boston or butter lettuce leaves (I used 1 head of butter could also use regular iceberg lettuce to cut the costs a little bit)
Soy sauce, for serving


Warm oil in a large skillet over medium-high heat.  Add onion and saute until softened, about 3 minutes.  Add garlic, saute 1 minute longer.

Stir in turkey and cook, stirring until almost cooked through, about 5 minutes. Add broth and hoisin sauce. Cook, stirring and breaking up clumps of turkey, until turkey is cooked through and some of the liquid cooks down, 5 to 7 minutes.

Remove from heat and stir in teriyaki sauce, bean sprouts and carrots. (You should have about 6 cups of filling).

Either spoon about 1/4 cup of filling into center of each lettuce leaf, or serve like I did below so that each person can just make their own lettuce wraps.  Serve with soy sauce if desired.

Source:  The Noble Pig

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