Lettuce wraps have been a go-to of mine for years. It's such a healthy and refreshing meal. I love the addition of the sweet potatoes and peppers in these lettuce wraps to really amp up the vegetables and add layers of texture and flavor.
This is a great meal to make use of what you have on hand. Once you get a feel for it you can swap in any of the vegetables; carrots or mushrooms would make a great addition.
These make good leftovers if you want to make a batch and have them ready to go for the rest of the week. Just reheat the turkey and sweet potatoes in a bowl in the microwave.
Makes 6 servings
Zest and juice of half an orange
2 Tbsp soy sauce
2 Tbsp tahini
2 Tbsp sweet chili sauce
1 Tbsp rice vinegar
1 Tbsp gochujang
1 tsp honey
1 tsp sesame oil
2 sweet potatoes
1 Tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1 lb ground turkey
1 onion diced
1 red bell pepper sliced into strips
1 8oz can of water chestnuts chopped
2 cloves of garlic minced
1 tsp minced ginger
1 head of butter lettuce or romaine
1 mango cut into slices
2 green onions sliced
1/4 of peanuts chopped
Preheat oven to 400°. Peel the sweet potatoes and dice into small cubes. In a bowl toss the sweet potatoes with the oil, garlic powder, chili powder, and salt. Spread out on the baking sheet and bake for 25 minutes.
Combine all of the sauce ingredients together and mix well. Set aside for later.
In a high sided skillet begin to brown the turkey over medium high heat in a drizzle of oil. When the turkey is almost cooked through add in the onion, garlic, and ginger and cook for 2-3 minutes. Add in the bell pepper and cook another 2 minutes. Stir in the diced water chestnuts and the prepared sauce. Simmer on low heat for about 3-5 minutes to allow the sauce to thicken, stir frequently. Taste and adjust salt if necessary.
To assemble the lettuce wraps add a little of the turkey and sweet potatoes to a piece of lettuce. Top with a couple slices of mango, some green onions, and sprinkle with chopped peanuts.