Monday, April 18, 2011
PF Chang's Lettuce Wraps
*16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves)
*1 pound ground turkey breast
*1 large onion -- chopped
*1/2 cup pine nuts, chopped or crushed
*2 tablespoons minced garlic
*1 tablespoon reduced-sodium soy sauce
*1/4 cup hoisin sauce
*2 teaspoons minced fresh ginger
*1 tablespoon rice wine vinegar or red wine vinegar
*2 teaspoons Asian chili pepper sauce (see Note)
*1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
*1 bunch green onions -- thinly sliced
*2 teaspoons Asian sesame oil
1. Rinse lettuce leaves, keeping them whole. Set aside to drain.
2. Cook ground turkey in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.
3. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
*Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
*Per my husband's request, I served this dish with some rice to add to the wraps to make them a bit more filling. I also bought some frozen egg rolls to add to the meal as well.
I got this recipe from my friends, Jake and Katie Sprute. They made it for Eric and I after we had our baby. It's really easy to make and absolutely delicious!