Asian Lettuce Wraps

Here’s another contest winner from Taste of Home magazine. I know I keep saying these are among my all-time favorites but they really are! ‘Cause what else would I enter into a recipe contest, right?

This recipe calls for some ingredients you'll likely not have in your pantry so you're going to have to invest a few bucks. But once you cook with them (especially the hoisin, sriracha, and sesame oil), you'll fall in love and find a bazillion dishes you want to add them to.

Again, I’m obnoxiously proud of the reader reviews I’m seeing on the T of H website and have to share them!

Awesome! I have tried several lettuce wrap recipes and have been disappointed with the lack of flavor. This has so much flavor! I added frozen peas instead of snow peas and it was great. 

My whole family loves this dish! We eat it as the main dish, but it would go great with any kind of Asian dish. 

Full of flavor and so easy to make. My grocery store did not have Bibb lettuce so I just used iceberg and it was fine. 

These are super easy and so yummy! I make these all the time for lunch. I find myself craving them all the time. I use Romaine lettuce and it works just as well. 

Crazy messy, but worth every delicious bite... This comes together in a snap and is surprisingly filling. We took leftovers to work the next and stuffed them, lettuce and all, in a whole wheat wrap. YUM. 

So delicious!!!!! 

I've made lettuce wraps before. I cannot believe how easy and delish this recipe is.I made this dish last evening for Hubby and myself. I thought about the leftovers all night and could barely resist heading to the kitchen in the middle of the night. I didn't change a thing about the recipe and it was just PERFECT! It's a five-star recipe that I know I'll make again and again. 

Easy to make and SO yummy!

photo from Taste of Home

Asian Lettuce Wraps
1 1/2 pounds lean ground turkey or pork
1 carrot, julienned
2 tablespoons minced fresh ginger
4 garlic cloves, minced
1 8-oz. can water chestnuts, drained and chopped
4 green onions, chopped
1/2 cup snow peas, julienned
1/3 cup teriyaki sauce
1/4 cup hoisin sauce
1/2 teaspoon sriracha (hot chili sauce)
3 tablespoons creamy peanut butter
1 tablespoon rice vinegar
1 tablespoon sesame oil
12 bibb lettuce leaves
Additional hoisin sauce, optional

In a large skillet, cook turkey (or pork) and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer.

Stir in the water chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, sriracha, peanut butter, rice vinegar and sesame oil; heat through.

When ready to serve, divide among lettuce leaves. Drizzle with additional hoisin sauce if desired.

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