Why do I forget how easy (not to mention tasty) Lettuce Wraps are? Until I go to P.F. Chang’s and am reminded, that is. I always order the tofu ones in restaurants, but at home, I make them with ground turkey breast or chicken breast.
As the weather warmed up (a bit) last week, I was oh-so-tired of heavy winter comfort food and broke out the freshness in our meals.
- Monday: Asian Turkey Lettuce Wraps with Vegetable Spring Rolls (from Costco) and Asian Slaw
- Tuesday: Skillet Lasagna with Chopped Vegetable Salad
- Wednesday: Grilled Marinated Steak and Vegetable Kebobs with Cauliflower Garlic “Breadsticks”
- Thursday: Baked Potatoes with Leftover Toppings
- Friday: Spring Green Chili Turkey Pie with Fruit Salad
Asian Turkey Lettuce Wraps
(adapted slightly from Cooking Light)
- 1 Tbsp canola oil
- 1 onion, diced
- 1 lb ground turkey or chicken breast
- ½ cup peanut sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 English cucumber, diced OR 1 medium cucumber,peeled, seeded, and diced
- 1/3 cup chopped fresh mint leaves
- Iceberg or butter lettuce leaves, for wrapping
1. Heat oil over medium high heat in wok or large skillet. Saute onion for about three minutes, until softened and beginning to brown. Add turkey or chicken, breaking it up and cooking through, about seven minutes. Add peanut sauce, hoisin, and soy sauce, heating through. Stir in cucumber and mint.
2. To make wraps, spoon filling into lettuce and fold edges over a bit. Serve with more soy sauce for dipping if desired.
Click here for the printable recipe
So have you tried this cauliflower “bread” idea? Apparently it started with pizza crust, and is super popular among the Paleo diet crowd. A friend told me how good it was (she also told me about the skillet lasagna recipe), and she is completely correct…they’re both delicious recipes! I don’t believe in hiding vegetables to trick my kids into eating them, but I did fail to mention that the breadsticks were cauliflower until after they tried (and loved) them.They think “cauliflower” is the funniest vegetable name ever, so they were happy to continue eating it when I divulged the secret ingredient.
The kids love Baked Potato Leftover night. I just bake potatoes, then they use whatever leftovers we have to top them. If we don’t have any leftovers that will work, they usually put marinara, pepperoni, and some mozzarella to make pizza potatoes.
So I hope something here tickles your fancy this week…we enjoyed every bite!
