Turkey Lettuce Wraps

December 03,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Here’s a second recipe to use those frozen turkey leftovers that is far from traditional leftovers, turkey lettuce wraps. The recipe below uses leaf or Boston lettuce leaves to wrap the tasty filling, but we often use tortillas or Moo Shu wrappers for R, as he is not big into lettuce. Turkey Lettuce Wraps 1 teaspoon canola oil 1 teaspoon sesame oil 4 garlic cloves, minced 8 ounces cremini mushrooms, minced 4 ounces shiitake mushroom, minced 1 medium onion, chopped fine 2 cups shredded turkey 2 cups shredded napa cabbage 1 cup shredded carrots 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 – 4 oz can diced water chestnuts, drained 3 tablespoons hoisin sauce 3 tablespoons low-sodium soy sauce 1/4 cup chopped fresh cilantro or Slivered Almonds or sliced green onions (optional) Boston lettuce leaves Tortillas Heat oils in a large nonstick skillet or wok over medium heat. Add garlic, mushrooms and onions. Cook until the onions begin to caramelize a bit and then add turkey. Add cabbage, carrots, salt, red pepper, and water chestnuts. Cook until the cabbage and carrots are very soft and there is no remaining liquid in the bottom of the pan, about 15 minutes. Remove from heat, and hoison and soy sauce. Stir in cilantro if you are using it. Sprinkle almonds and/or green onions, if using. Spoon about 1/4 c of the mixture into a lettuce leaf or tortilla. Serve immediately so the lettuce doesn't wilt. Serves 4-6. SPC