I have made several recipes for lettuce wraps. Frankly, most just require too much work. This recipe, however, is so quick and easy and it tastes just as good as the recipes I slaved over.
I doubled this recipe, but I think it made too much. We ate it for dinner and then for two days for lunch. I like leftovers, but not the same ones all week long! I also used bean sprouts because I had them in the pantry. You can use them or not or use water chestnuts in place of them. Totally up to you. Cooking is all about adapting and using what you have on hand.
For the lettuce, I opted for romaine because it was the only organic lettuce I found in the store. Don’t use romaine. It’s just way too soft. Butter lettuce or plain old iceberg hold up better in this recipe. And I used my homemade teriyaki sauce to make these!
- 2 Tablespoons oil
- 1 cup finely diced onion
- 1 pound ground turkey
- 1/4 teaspoon garlic salt
- 1 bag broccoli slaw
- 1 can bean sprouts or water chestnuts
- 1/2 cup teriyaki sauce
- 1 teaspoon sesame oil
- Lettuce leaves
- Heat oil in a large frying pan.
- Add onions and cook until softened.
- Add ground turkey, salt and pepper. Crumble and cook completely.
- Stir in broccoli, sprouts or chestnuts, teriyaki sauce and sesame oil.
- Cook for 10 more minutes and until heated through.
- You can keep this warm until ready to serve.
Adapted from Picky Palate