"NK-CHANG'S" Asian Lettuce Wraps

Everyone and their mother has had P.F. Chang's Lettuce Wraps. They are pretty impressive, I must say! But why don't we save ourselves the hour-long line and the overpriced dinner and make our own! I got this recipe from Cooking Light magazine and tweaked it a little to my likings- and that's what cooking is about. You need to get an idea and then personalize the flavors to your taste buds!

So please enjoy these Asian Lettuce Wraps made with ground turkey, I especially hope follower Laura Drake enjoys them!

Ingredients & Recipe:
Printable Recipe

• 1 1/2 lbs. ground turkey
• cooking spray (PAM)
• 1/2 cup green onions, sliced thinly
• 1 Tbls. fresh ginger, grated & peeled
• 1 Tbls. brown sugar
• 2 Tbls. fresh cilantro, chopped
• 2 Tbls. fresh mint, chopped
• 2 Tbls. lime juice
• 2 tsp. olive oil
• 1 tsp. sesame oil
• 1 jalapeno pepper, chopped finely (I use jarred)
• 12 Boston bibb OR butter lettuce OR iceberg lettuce OR napa cabbage leaves
• 1/4 cup unsalted dry-roasted peanuts, chopped

Begin to heat a large skillet over medium heat. Lightly spray the bottom of the pan, add turkey and ginger, toss with a wooden spoon frequently, and cook until turkey is done, about 8 minutes. If there is grease in the turkey mixture, drain it. Stir in green onions, brown sugar, herbs, lime juice, oils and jalapeno into the turkey mixture to heat through. Transfer to a large bowl. Spoon 1/3 cup of turkey mixture into each lettuce/cabbage leaf, sprinkle with peanuts and enjoy. You didn't even have to make reservations or overpay!

You Could Also Try...

• Use ground pork, chicken or beef instead of turkey if you so desire! Just be sure to drain off the extra grease. You could even make this with tofu for a fully vegetarian meal.
• Cooking Light magazine suggests serving these lettuce wraps with a Chenin blanc wine.