Turkey Lettuce Wraps with Shiitake Mushrooms

23 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
blancdeblanc
Recipe by  blancdeblanc

“This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish – or use it to top brown rice and veggies for rice bowls.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
  2. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
  3. Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
  4. To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

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Reviews (23)

Rate This Recipe
Tiff
10

Tiff

LOVE LOVE LOVE! Fun, easy to make, and oh so yummy! Didnt have green onion so I used recipe white onion and sauteed with turkey. I grated the ginger root and only needed about 1-2 teaspoons. I love the toppings - the carrots, sprouts , and peanuts are awesome on these wraps! I also used hoison sauce as a topping. This is a recipe my husband and I LOVED!

Christina
7

Christina

very easy to make and delish I changed it a little no mushrooms or water chesnuts and added red and yellow peppers.

Lillyboo
5

Lillyboo

Very tasty. I messed with the seasonings a bit as I like my food to be on the spicier side. Extra ginger and I added about 2 tbs sambal (chili paste) to the meat and veggie mix while cooking. Also served it with a dipping sauce made from hoisin with a little sambal and rice vinegar. Will definitely use this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 22.4 g
  • 35%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 1284 mg
  • 51%

Based on a 2,000 calorie diet

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