Asian Turkey Let-Us Wraps
This recipe is a great example of how you can use less meat by adding healthy vegetables like mushrooms, carrots, and water chestnuts. They're called Let-Us Wraps because kids will have fun doing it themselves! (Thanks to member Ari Brooks for the name suggestion.) Scramble recipe tester Melinda Kelley said, “Jackpot! I think it might be the best recipe I've tested for you, ever. The kids fought over the leftovers.”
Ingredients
- 1 Tbsp. canola or vegetable oil
- 4 oz. fresh shiitake mushrooms or use creminis, stemmed and diced, or use additional diced carrots
- 1 carrot finely diced
- 1 lb. ground turkey or use ground chicken, beef, or meatless crumbles
- 1/2 cup water chestnuts diced
- 1 Tbsp. fresh ginger peeled and minced
- 3 scallions dark and light green parts, thinly sliced
- 3 Tbsp. hoisin sauce
- 1/4 - 1/2 lime juice only, about 1 Tbsp.
- 1 head Boston lettuce or use iceberg, or romaine lettuce, leaves washed, separated, and dried
Instructions
- Heat a large heavy skillet over medium-high heat, add the oil, and when it is hot, add the mushrooms and carrots and sauté them, stirring often, for 5 minutes until they are tender.
- Add the meat, cook it for about 2 more minutes, then add the water chestnuts, ginger, and scallions and cook for about 5 more minutes until the meat is about 80% of the way cooked through.
- Stir in the hoisin sauce and stir-fry until the meat is fully cooked, about 2 more minutes, then add the lime juice.
- To serve, at the table wrap a large spoonful (about 1/4 cup) of the meat and vegetable mixture (use a slotted spoon so there’s not too much liquid) in one or two lettuce leaves and try to stuff them in your mouth before they fall apart.
Slow Cooker Directions
- Omit the oil. Combine all ingredients except the lettuce in the slow cooker and cook on low for 7 - 10 hours or on high for 3 ½ - 4 hours, until the meat is cooked through. Serve as directed above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Stem and dice the mushrooms, dice the carrot, peel and mince the ginger, slice the scallions, juice the lime, wash and separate the lettuce leaves, fully prepare and refrigerate the meat mixture.
Scramble Flavor Booster: Add 1/4 – 1/2 tsp. crushed red pepper flakes with the ginger, spread a little extra hoisin sauce on the lettuce leaves before adding the filling.
Tip: If you have leftover water chestnuts, they add great texture to dips, tuna, chicken and green salads, soups, and stir-fries. Once opened, water chestnuts should be stored in the refrigerator in a sealed container (not in their original can) and used within 3 days.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 156kcalCarbohydrates: 11gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 42mgSodium: 172mgPotassium: 451mgFiber: 2gSugar: 4gVitamin A: 2679IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!