Estimated read time: 2-3 minutes
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Thai Turkey Lettuce Wrap w/Coconut Rice
Ingredients:
Thai Turkey Lettuce Wrap
1¼ tsp. Sesame Oil
1¼ lb. Ground Turkey, Raw
1 tsp. Ginger Puree
1¼ tsp. Lite Soy Sauce
1 T Thai Sweet Chili Sauce
1¼ tsp. Fresh Garlic, Minced
2 tsp. Lime Juice
2 tsp. Seasoned Rice Vinegar
10 ea. Butter Lettuce, Leaf
1¼ ea. Fresh Mango, Sliced
5 ea. Fresh Cilantro Sprig
Asian Cabbage Slaw
2½ c Coleslaw Mix w/Carrots
¼ c Green Bell Pepper
¼ c Red Bell Pepper, Sliced
¹/8 c Fresh Cilantro, Chopped
½ tsp. Sesame Oil
1¼ T Apple Cider Vinegar
2½ tsp. Lite Soy Sauce
¹/8 tsp. Ginger Root, Minced
¹/8 tsp. Hot Sauce
Coconut Sticky Rice
1¼ c White Sticky Rice
2 c Water
½ c Unsweetened Coconut Milk
5 T Granulated Sugar
¹/8 tsp. Kosher Salt
Thai Turkey Lettuce Wraps
Heat the oil in a pan over medium heat, add the ground turkey; brown the turkey until it is no longer pink, stirring constantly.
Asian Cabbage Slaw
In a bowl, combine all of the vegetables together.
Coconut Sticky Rice
In another bowl; whisk together the oil, vinegar, soy sauce,ginger and hot sauce.
Pour the dressing over the vegetables; toss well.
Add in the rest of the ingredients; simmer on medium-low for 8-10 minutes.
Soak rice in a bowl of water for 30 minutes; strain.
Place rice in a pan with water; simmer on low,cover for 20 minutes.
In a pan, combine the coconut milk, sugar and salt; heat until sugar has dissolved.
When the water has evaporated, gently stir rice to release steam.
Add the coconut milk mixture; mix well.
Allow the ice to sit for 1-2 minutes to absorb the liquid.
Plate Assembly
Place ¼ c of the turkey mixture into each lettuce leaf, top each leaf with ¼ c of the Asian Slaw.
Per plate serve 2 Thai Turkey Lettuce Wraps along side ½ c Coconut Sticky Rice with ¼ (ea) sliced mango.
Garnish with fresh cilantro.
