Asian Turkey Wraps Two Ways

I purchased some ground turkey this past weekend while at the grocery store with the intent of recreating my dad’s delicious lettuce wraps. I haven’t had a chance to get a recipe from him so I was on my own with this one. Then I thought, hey, what if I made some tacos too? And that is just what I did! It shows how versatile this filling can be. This doesn’t taste anywhere near what my dad’s are, but it disappeared pretty quickly at dinner!

Grab your tortillas and romaine because these Asian Turkey Wraps Two Ways come in lettuce wrap and taco form!

Here is what you’ll need:

  • 1 lb lean ground turkey
  • 1 cup broccoli stems, peeled and minced
  • 1/4 cup carrots, minced
  • 1/4 cup onions, minced
  • 2 cloves garlic, minced
  • 1 Tbsp ground ginger
  • 1 Tbsp sesame oil
  • ¼ cup hoisin sauce (try to avoid buying store brand — I don’t know about you but I can taste the difference)
  • 1.5 Tbsp rice vinegar
  • 1.5 Tbsp ketchup
  • ½ Tbsp soy sauce
  • Red cabbage + romaine, shredded
  • Carrots, shredded
  • Green onions, chopped
  • Romaine
  • Cilantro, chopped

For the sauce, whisk together hoisin sauce, rice vinegar, ketchup and soy sauce in a small bowl. Set aside.

For the filling, heat sesame oil in a large pan on medium-high and cook broccoli stems, carrots, onion, and celery until soft; about 5 minutes. Add garlic, ginger and ground turkey. Break up the turkey and cook until it is no longer pink. Add salt and pepper to taste. Add sauce, stir.

To prepare your wraps, rinse and dry some large romaine leaves & warm up your tortillas. Spoon a generous amount in each. Top the taco with shredded red cabbage, romaine and carrots.

Drizzle hot sauce on your wraps (optional), I used Kikoman Sriracha hot chili sauce.

Dig in!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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