Asian Lettuce Wraps

Remember this stuff? 
Um…yeah…about that. 

This is the second year in a row I’ve planted five times more lettuce in our garden than two humans can possibly consume. You would think I would have learned after the first time. My brain just can’t seem to comprehend that two rows of those minuscule little seeds could actually produce that much lettuce.

Thankfully, we’ve found our new favorite use for the green leafy stuff: Asian Lettuce Wraps. I absolutely love the lettuce wraps at our local Asian fusion restaurant, but for some reason I never thought to make them myself. Rookie mistake. A bit spicy, a bit sweet, and perfectly light summer fare, these make a great weeknight meal Don’t let the long ingredient list scare you either. These come together quickly. One word of warning: these are very gingery, so if you’re not a fan of ginger, reduce by half. Other than that, just wrap them up and enjoy!

Lettuce Wraps
Yield: Makes 10-14 wraps
Recipe adapted from Our Best Bites

Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger

Directions: 
1. Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until chicken is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.
2. Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
3. Remove from heat and stir in cilantro.
4. For dipping sauce, whisk all ingredients together.
5. To serve spread lettuce leaves on plate. Place chicken mixture in the leaves, drizzle with sauce, and devour!

**Note: If you are making this gluten free, check labels on all of your vinegars to ensure no malt was added. Also I found a claim from the manufacturer’s of Sriracha sauce that it is in fact gluten free, but it was dated 2 years ago. You can also make your own here.

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