This may seem a bit ‘off season’, especially here in Toronto with the temperature hovering around single digits, but it is still one of my favourites that got me through a lot of tough days when all I wanted was Thai takeout!

I would often times make this once a week when I worked from home, having a serving at lunch and then dinner was made when the family arrived.  I never got sick of the crunchy lettuce and rich flavour of the turkey.  For a little extra je ne sais quoi, I would add some kelp noodles.   Deelish!

Thank you to Betty Crocker for this recipe (link in title below).  My version omitted the sugar; I ensured I used natural ‘just nuts’ peanut butter and I never have mint so that always seemed to be skipped.  I used ice burg lettuce and we could easily go through two heads in a sitting.

Change it up, make it your own and I know you will love this amazing and simple recipe.

Enjoy!

~A

Thai Turkey Lettuce Wraps

1 1/4 lb ground turkey

1/4 cup chopped green onions (4 medium)

3 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

2 tablespoons fresh lime juice

2 tablespoons fish sauce

3 tablespoons creamy peanut butter

2 teaspoons garlic and red chile paste

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 cup shredded carrots

1/3 cup chopped salted peanuts

12 medium Bibb lettuce leaves, rinsed, patted dry with paper towel

 

 Directions

• In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
• To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.