The most common request I receive is for quicker, weeknight-friendly meals. This recipe is exactly that. It’s a “one pan” and leftover friendly dish (why not save yourself the trouble of making lunch the next day?). We eat these wraps on a regular basis, and sometimes I’ll change things up and make them into a warm salad, or I’ll cook some rice and ditch the lettuce. The recipe is easily modifiable if you are vegan/vegetarian (substitute tofu or tempeh) or want to use an alternate ground meat. And not that I’m a “low-carb person”, but this dish has nearly zero carbs, if that’s your thing. You may have heard the saying, “Give up carbs? Over my bread body!” My sentiments exactly. Oh, and these wraps are absolutely delicious (hopefully that goes without saying), with lots of umami, a little bit of crunch (thank you peanuts), and some spice to make things interesting.
TURKEY AND MUSHROOM LETTUCE WRAPS
adapted from Delish’s Asian Chicken Lettuce Wraps
2 tablespoons olive oil
1 large yellow onion, diced
1 pound mushrooms, trimmed and diced
4 large cloves garlic, minced
1 tablespoon finely grated fresh ginger
1 pound ground turkey (or ground chicken, or diced tofu/diced tempeh)
3 tablespoons low sodium soy sauce, divided
3 tablespoons toasted sesame oil
1 tablespoon sambal (or any form of chili sauce/sriracha)
1 tablespoon fish sauce
1 head of butter lettuce (roughly 12 large leaves)
green onion, chopped
Heat olive oil in a large pan (I use cast iron) over medium heat. Add onions, mushrooms, and 1 tablespoon of soy sauce. Sauté until onions are beginning to brown and the mushrooms have released their moisture and have shrunk in size (about 15-20 minutes).
Add garlic and ginger and cook for another 2 min, stirring frequently. Add ground turkey, 2 tablespoons soy sauce, sesame oil, sambal, and fish sauce. Stir every minute or so while the meat browns and cooks. When meat is cooked and no pink remains, remove from heat. Spoon into individual lettuce wraps and top with recommended garnishes.