Asian Turkey Wrap | Imamother

Amarante

Fri, May 08 2015, 12:02 pm

These are delicious but a bit messy with the lettuce leaves. It reminded me of Moo Shu so if you could find the Chinese Pancakes they use, it would be good. It's an easier version inspired by PF Changs "famous" Lettuce Wraps. I put the PF Chang recipe at the bottom if anyone is up for trying that version.

Asian Turkey Wrap
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Recipe By: Southern Living
Yield: Makes 4 to 5 servings

Summary:

KIDS LOVE IT Finalist. JENNIE-O TURKEY STORE Brand Winner. Prep: 15 min., Cook: 15 min.

Ingredients:

1/2 cup finely chopped carrots
1/2 cup water
1 (20-ounce) package lean ground turkey
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Hoisin sauce (optional)

Directions:

1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.

2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.

Pf Changs Lettuce Wraps
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Recipe By: PF Chang
Serving Size: 2

Ingredients:

Filling
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2⁄ 3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1⁄ 4 cup sugar
1⁄ 2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1⁄ 8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄ 2 teaspoon rice wine vinegar

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.