Asian Lettuce Wraps

A nice treat for Superbowl that is not fried or full of cheese, not that there is anything wrong with that.  This is just a great alternative to have around for those who might be eating a little lighter.  Just place them next to the egg rolls (wink, wink).

The flavors are fresh and full of flavor.  They are so easy to make as well.  And because the recipe is Asian inspired, it goes extremely well with our Pinot Gris.   Yes it does, there is no denying how awesome that wine pairs Asian or any other spicy cuisine.  It’s extremely versatile.  For all of you who picked up some bottles this past weekend, give it a try together.  You won’t be disappointed.

Anyway, enjoy this dish, I know you will.

Warm oil in a large skillet over medium-high heat.  Add onion and saute until softened, about 3 minutes.  Add garlic, saute 1 minute longer.

Stir in turkey and cook, stirring until almost cooked through, about 5 minutes.  Add broth and hoisin sauce.  Cook, stirring and breaking up clumps of turkey, until turkey is cooked through and some of the liquid cooks down, 5 to 7 minutes.

Remove from heat and stir in teriyaki sauce, bean sprouts and carrots. (You should have about 6 cups of filling).

Spoon about 1/4 cup of filling into center of each lettuce leaf.  Serve with soy sauce if desired.

Asian Lettuce Wraps
Adapted from All You

2 Tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 pounds ground turkey or ground pork
1/2 cup chicken broth
2 Tablespoons hoisin sauce
2 Tablespoons teriyaki sauce
1 cup bean sprouts
2 carrots, shredded (about 1 cup)
24 large Boston or butter lettuce leaves
Soy sauce

Warm oil in a large skillet over medium-high heat.  Add onion and saute until softened, about 3 minutes.  Add garlic, saute 1 minute longer.

Stir in turkey and cook, stirring until almost cooked through, about 5 minutes.  Add broth and hoisin sauce.  Cook, stirring and breaking up clumps of turkey, until turkey is cooked through and some of the liquid cooks down, 5 to 7 minutes.

Remove from heat and stir in teriyaki sauce, bean sprouts and carrots. (You should have about 6 cups of filling).

Spoon about 1/4 cup of filling into center of each lettuce leaf.  Serve with soy sauce if desired.

One Year Ago: Tacoritos

Post a Comment

12 Comments

  1. Emilee 1

    What is hoisin sauce?

  2. Hi Cathy! Just wanted to mention I made your Greek Layered Dip with some changes and did a post with a link back to you – you can check it out at link to glutenfreedelightfullydelicious.com Thank you so much for a wonderful recipe – my family was in heaven! Ina

  3. Liz C. 3

    I truly love these and need to try your version for sure (it’s been filed in the Noble Pig folder, which is huge). I think you need to put a cookbook out there girlfriend! I, for one, could use it.

    I really wish we had a PF Chang’s or a Pei Wei here but we don’t. Wah! As soon as the weather gets warmer maybe I’ll have to try this. Right now we’re hunkering down for a bad storm (finally) so we’re into soups and stews and chowders right now (as my arse is ever expanding)…

  4. My husband and I were just discussing what we will be preparing for our Super Bowl Bash, and these sound perfect for me. Of course there will be chili and chips and sliders…

    Your Pinot Gris IS perfect for these wraps, but alas we already drank the Noble Pig Pinot Gris I bought my husband for Christmas.

  5. Fallon 5

    These sound delicious. Forget the cheese and fried food, I’d make a ton of this to serve instead!

  6. What a wonderful idea for superbowl. I may just be whipping this one up. Thanks for a fabulous idea.

    New to your site. Love it here already. Can’t wait to poke around some more.

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

  7. laura 7

    yum, i need more hoisin sauce in my life. there is a bottle in my pantry that i have been neglecting for too long. i love the idea of a healthier superbowl snack like this!

  8. Gayle 8

    MMMMmmm. What a coincidence. I made lettuce wraps 2 nights ago – almost the same recipe except it had rice vermicelli chopped up and didn’t have the bean sprout. NEXT TIME – I’m using the bean sprouts as well. We love lettuce wraps especially with the ground turkey.

  9. Tasty combination and definitely light. I could see these tossed with some Asian noodles too as a fun take on pasta with meat sauce.

  10. Kristen 10

    Love lettuce wraps! Must be something in the air that has everyone craving them, cause I too was craving these a few weeks ago. Found a PF Chang’s inspired recipe (link to clutteredcupcake.blogspot.com) that filled the craving to a T! I will be giving your recipe a try next time as you never disappoint!

    As always your pictures are BEAUTIFUL!

  11. These look yummy and easy to make!