Trying New Recipes

If you know me, you know that I can’t just follow a recipe.  I almost always modify it to increase the nutrition or to fit the tastes of my family.  I was bored and looking for something new to try.  I LOVE Asian food and a friend posted this recipe for lettuce wraps and I thought I would try it.  The recipe I used as a base was this one.  My modifications included adding more vegetables and decreasing the amount of turkey.  I also modified the sauce a bit.  I won’t bore you with the details, but it turned out amazing!  I hope you will love it also!

Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

1 Tbsp Olive Oil

½ White Onion

1 Stalk of Celery

1 Large Carrot

5 Broccoli Florets (about 2 cups)

2 cups Baby Bella Mushrooms

4 Cloves Garlic, minced

½ lb. Ground Turkey or Ground Chicken

Salt and Pepper to taste

1 Head of Bibb Lettuce, remove leaves gently

Sauce

¼ cup Coconut Aminos

2 tsp Sesame Oil

1 tsp Rice Wine Vinegar

1 Tbsp Almond Butter

1 tsp hot sauce or (1/8 tsp cayenne pepper)

2 tsp Freshly grated ginger (or ½ tsp ground ginger)

Garnish

Sesame seeds

Chopped Red Bell Pepper

Green Onions

Cilantro

Directions

  1. Place onion, celery, carrot, and broccoli in a food processor and pulse 4-5 times or until well chopped.
  2. Cut the mushrooms into small pieces with a sharp knife.
  3. Heat olive oil in a large skillet on medium -high heat.  Add chopped vegetables from the food processor when skillet is hot.  Cook and stir for about 4 minutes.  Add mushrooms to the skillet and cook for 2 more minutes.  Add garlic and cook for 1 minute longer.  Remove vegetable mixture from skillet into a medium sized bowl and set aside.
  4. Add ground turkey or chicken to skillet.  Sprinkle with salt and pepper.  Cook until no longer pink (about 7-8 minutes) constantly stirring.  Add the vegetable mixture back to the skillet and cook for 1 additional minute or just until vegetables are warm.
  5. Mix all ingredients for the sauce in a small bowl: ¼ cup Coconut Aminos, 2 tsp Sesame Oil, 1 tsp Rice Wine Vinegar, 1 Tbsp Almond Butter, 1 tsp hot sauce or (1/8 tsp cayenne pepper), 2 tsp Freshly grated ginger (or ½ tsp ground ginger).
  6. Place turkey and vegetable mixture into 12 lettuce leaves arranged on a large plate.  You will use about 3-4 Tbsp per lettuce leaf.  Spoon sauce over lettuce wraps (about 3/4 tsp per wrap).  Lastly, garnish with sesame seeds, green onion, red bell pepper, or cilantro (about 3/4 tsp per wrap).  Lastly, garnish with sesame seeds, green onion, red bell pepper, or cilantro.
    Asian lettuce wraps

    Asian Lettuce Wraps

    Jenn Bryant
    Prep Time 10 mins
    Cook Time 15 mins
    Course Appetizer, Main Course
    Cuisine Japanese
    Servings 4
    Calories 183 kcal

    Ingredients
      

    • 1 Tbsp Olive Oil
    • 1/2 Whole White Onion
    • 1 Stalk Celery
    • 1 Large Carrot, peeled
    • 5 Broccoli Florets (about 2 cups)
    • 2 cups Baby Bella Mushrooms
    • 4 Cloves Garlic, minced
    • 1/2 lb. Ground Turkey or Chicken
    • To taste Salt and Pepper
    • 1 Head Bibb Lettuce
    • 1/4 cup Coconut Aminos
    • 2 tsp Sesame Oil
    • 1 tsp Rice Wine Vinegar
    • 1 Tbsp Almond Butter
    • 1 tsp Hot sauce or 1/8 tsp cayenne pepper
    • 2 tsp Freshly grated Ginger or 1/2 tsp ground ginger
    • Garnish Sesame seeds, green onion, chopped red pepper, cilantro

    Instructions
     

    • Place onion, celery, carrot, and broccoli in a food processor and pulse 4-5 times or until well chopped.
    • Cut mushrooms into small pieces with a sharp knife.
    • Heat olive oil in a large skillet on medium -high heat.  Add chopped vegetables from the food processor when skillet is hot.  Cook and stir for about 4 minutes.  Add mushrooms to the skillet and cook for 2 more minutes. Add garlic and cook for 1 minute longer. Remove vegetable mixture from skillet into a medium sized bowl and set aside.
    • Add ground turkey or chicken to skillet.  Sprinkle with salt and pepper.  Cook until no longer pink (about 7-8 minutes)constantly stirring.  Add the vegetable mixture back to the skillet and cook for 1 additional minute or just until vegetables are warm.
    • Mix all ingredients for the sauce in a small bowl: ¼ cup Coconut Aminos, 2 tsp Sesame Oil, 1 tsp Rice Wine Vinegar, 1 Tbsp Almond Butter,1 tsp hot sauce or (1/8 tsp cayenne pepper), 2 tsp Freshly grated ginger (or ½ tsp ground ginger).
    • Place turkey and vegetable mixture into 12 lettuce leavesarranged on a large plate.  You will useabout 3-4 Tbsp per lettuce leaf.  Spoonsauce over lettuce wraps (about 3/4 tsp per wrap).  Lastly, garnish with sesame seeds, greenonion, red bell pepper, or cilantro.
    Keyword appetizer, asian, lettuce wraps

If you like this recipe, you may also love this Teriyaki Chicken and Vegetables!

Nutrition Information per Serving: 183 Calories, 10 grams Total Fat, 15 grams Total Carbohydrates, 2 grams Fiber, 10 grams Protein

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