Spicy Asian Turkey Lettuce Wrap

This is the second time I made these and tonight we decided we like them better than the chicken ones at Pei Wei, which they’re based on.  They’re not hard to make and they’re so freaking good! 



1 pound ground turkey breast

2 cups fresh mushrooms, diced (I use white because they’re cheap)

1 medium onion, diced

1-3 cloves garlic, minced

1 or 2 cans of water chestnuts, drained and diced



1/4 cup soy sauce

1 Tbs hoisin sauce

1-3 Tbs sriracha (I really love Sky Valley sriracha by Organicville)

2 Tbs lemon juice

2 Tbs apple juice

1/2 Tbs cornstarch


First mix up the sauce and set it aside so the cornstarch blends in well. Stir it every few minutes while you’re cooking the other stuff.

Oil your pan lightly. I just use cooking spray. The coconut oil spray from Trader Joe’s is nice.  Dump in the mushrooms and cook them on medium til they reduce by about a third. Stir them periodically. When they seem to be drying out a bit, scrape them over to the side and spray a little more cooking oil. Add the onion and garlic, stirring frequently so the garlic doesn’t have a chance to burn. Once the onion is soft you can add the turkey.  When the turkey is mostly cooked and you can’t see very much pink left, add the diced water chestnuts and the sauce. Stir it until the sauce thickens and coats all the ingredients well.

It’s good topped with a little cilantro. We’ve eaten it over broccoli, over rice, and over lettuce (the leftovers).

Here it is with more sriracha. That stuff is so good!



It will probably feed between 2 and 5 people, depending on what else you eat with it.  Rice definitely bulks it out, and lettuce hardly bulks it out at all.


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