Asian Turkey Wraps

Yesterday was my first ever Relay Foods pick-up. Having a box (bag) full of fresh produce to play with has definitely inspired me to go a little bit outside my comfort zone in the kitchen. I was hoping to receive bibb lettuce or some other large leafy green in the box, but since the weather is freezing cold, we had more hardy winter greens. I decided to pull a few large cabbage leaves off the head I received and use those for Asian Turkey Wraps. I was a little nervous about using the cabbage, since M isn’t a fan of cole slaw and I’ve pretty much avoided cabbage out of ignorance. I’m sorry I did.

The cabbage (which is often used in Asian cuisine) actually made a really nice compliment to the slightly sweet, slightly spicy sauce. It didn’t hold together in the wrap form quite as well as a more leafy green would have, but we just used our forks to pick up anything that fell onto the plate. This dish is quick and easy to make and you could add or subtract ingredients as needed to clean out your pantry. For example, the original recipe called for fresh shiitake mushrooms (Yay! More mushrooms!) and I used jarred. The recipe also called for chili garlic sauce. I used mine up earlier in the month as part of the pantry challenge, so I substituted some red pepper flakes.

Here’s how to do it:

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For this recipe you’ll need: one pound of ground turkey (not pictured), soy sauce, shiitake mushrooms (fresh or jarred), oil (note that while peanut oil is pictured, I wound up using both sesame oil and peanut oil; you could also use canola or vegetable oil too), rice vinegar, water chestnuts, hoisin sauce, garlic, ginger, and green onions. And your lettuce/cabbage/leafy green to use for the wrap.

First, drain your shiitake mushrooms if you are using jarred. Heat 1 tbsp of sesame oil in a very large skillet. Add in your mushrooms and let them cook for a few minutes until browned.

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Once browned, transfer your mushrooms to a large serving bowl. Add another tablespoon of oil (peanut, in my case) to the pan, and add in your ground turkey. Break it up into small pieces and let it brown.

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While the turkey is browning, make your sauce. Make sure to forget to take a picture of the sauce. Mix together five tablespoons hoisin sauce, three tablespoons soy sauce, two tablespoons rice vinegar, and red pepper flakes and salt to taste. Give it a good mix and check your turkey. Add in a splash of the sauce you just mixed up as well as an additional tablespoon or so of hoisin.

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Once the turkey is cooked through, add in some thinly sliced green onions and your chopped, drained water chestnuts. Cook 1-2 minutes. Add your mushrooms back in and toss to combine. Transfer the mixture to the large bowl you were using for the mushrooms. To serve, place a generous helping of the turkey mixture into your cabbage cup and drizzle with some sauce. Enjoy!

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Asian Turkey Wraps
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon sesame oil
  2. 1 tablespoon peanut or canola oil
  3. 12 oz. jar of shiitake mushrooms, or 1/2 lb fresh shiitake mushroom caps chopped
  4. 1 lb ground turkey
  5. 1 large clove garlic, minced
  6. 1 teaspoon ginger, minced
  7. 4-5 green onions, halved and cut into 2" pieces
  8. 8 ounce can water chestnuts, drained and chopped
  9. 5 tablespoons hoisin sauce, plus additional 1 tablespoon
  10. 3 tablespoons lower-sodium soy sauce
  11. 2 tablespoon rice vinegar
  12. Red pepper flakes
  13. Salt
  14. Large cabbage, bibb or romaine leaves
Instructions
  1. Drain your shiitake mushrooms if you are using jarred. Heat 1 tbsp of sesame oil in a very large skillet. Add in your mushrooms and let them cook for a few minutes until browned.
  2. Once browned, transfer your mushrooms to a large serving bowl. Add another tablespoon of oil to the pan, and add in your ground turkey. Break it up into small pieces and let it brown.
  3. While the turkey is browning, make your sauce. Mix together hoisin sauce, soy sauce, rice vinegar, and red pepper flakes and salt to taste. Whisk to combine.
  4. Add a splash of the sauce to the turkey, as well as an additional tablespoon of hoisin.
  5. Once the turkey is cooked through, add green onions and water chestnuts to the pan. Cook 1-2 minutes. Add your mushrooms back into the pan and toss to combine. Transfer the turkey mixture to the large bowl you were using for the mushrooms.
  6. To serve, place a generous helping of the turkey mixture into your cabbage cup and drizzle with some sauce. Enjoy!
Adapted from Cooking Light
Adapted from Cooking Light
Two Forks One Love http://twoforksonelove.com/

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3 Responses to Asian Turkey Wraps

  1. […] no secret we cook quite a few Asian dishes in our house. When M and I registered for our wedding, he put a wok on the registry. I […]

  2. […] might experience a bit of déjà vu reading this post. It’s remarkably similar to this recipe, but, for some reason, so much more deliciouser. (That’s a word, I checked.) It is inspired […]

  3. […] See the Asian Turkey Wraps I made using some of the produce from my Relay Foods pick […]

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