Good morning fellow foodies!
Here’s a quick and light dinner option. There are a lot of yummy, crisp veggies and the dish came together so fast! Isn’t that what we all need on busy weeknights!?!? Everyone at my house loved it and it will definitely be making a comeback to the Barhorst Menu soon :)
Thai Turkey Lettuce Wraps
Ingredients
1 pound ground turkey
1 heaping tsp cumin
1 heaping tsp chili powder
1/4 tsp red pepper flakes
3 TBL soy sauce
1 TBL peanut butter
drizzle of bottled teriyaki, I like to keep a bottle of “Soy Vay Veri Veri Teriyaki” on hand in the fridge for summer grilling
Boston lettuce for the wraps, washed and leave leaves whole
1-2 TBL chopped fresh ginger
1-2 TBL chopped garlic
1-2 cups bok choy (chopped)
1-2 cups shredded carrots
1-2 cups sliced mushrooms
1/2 cup ramps (wild leeks or any other onion you have)
1-2 cups red pepper, chopped
small can of water chestnuts, chopped (fyi water chestnuts are not a tree nut)
Sprigs of cilantro for serving
Optional: chopped peanuts for serving
Directions
Brown the ground turkey with the garlic, ginger, onions and mushrooms. Drain if necessary, but with the low-fat ground turkey there is usually not much to drain.
Stir in the cumin, chili powder and red pepper flakes. Add the soy sauce, peanut butter and teriyaki sauce and mix to combine. Add all the veggies, notice that the measurements are a little vague, but it’s really personal preference. I like a lot of veggies and less meat, but it’s purely your choice.
Cook until veggies are slightly tender and heated through. If you feel you like your wraps a little saucier, add a couple more splashes of soy and/or teriyaki.
Serve meat and veggie mixture with the lettuce leaves. Top with reserved cilantro and/or chopped peanuts. Enjoy!
Happy Monday all :)
four sweetie pies 