So Eric and I have been wanting to do lettuce wraps for dinner for a while now and I am huge fan of the Thai beef lettuce wraps at Big Bowl. I did a search on Pinterest for a Thai lettuce wrap and it provided me with a bunch! Since we’ve been trying to eat less red meat, I substituted the sirloin, called for in the recipe for ground turkey. I also changed a few of the ingredients to make it a little healthier. You could certainly use whatever meat you wanted and it would still taste great (ground beef, sirloin, chicken, etc.)
PS: While the meat is marinating, make the Thai sweet chili garlic sauce. I changed a few things from this recipe to make it healthier as well and it was soooo good! Since it keeps in the fridge well, this will definitely be making another appearance in the Dahlin household.
Prep Time: 30 minutes
Cook Time: 5-10 minutes
Ingredients:
- 1 lb Ground Turkey
- 1/4 Cup 1/3 less sodium Soy Sauce
- 1/4 Cup Rice Wine Vinegar
- 3 tsp. Minced Garlic
- 1 tsp. Sesame Oil
- 1 tsp. Ginger powder
- 2 tsp. Sambal Oelek (Chili Garlic Sauce)
- 1 Tbsp. Olive Oil
- 1 head of lettuce
- Marinate the ground turkey in soy sauce, rice wine vinegar, garlic, sesame oil, ginger powder, and Sambal Oelek for 30 minutes
- Head olive oil in skillet
- Saute ground turkey until cooked through (5-10 minutes)
- Peel leaves off your head of lettuce (this can be tricky to do without ripping the lettuce)
- Spoon the ground turkey into the lettuce wrap shell and top with the Thai sweet chili sauce.
Thai Sweet Chili Garlic Sauce
Cook Time: 10 minutes
Ingredients:
- 1 Cup Splenda
- 1/2 Cup white vinegar
- 1/2 Cup water
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 Tbsp. Sriracha sauce (Chili Garlic Sauce)
- In a medium saucepan, bring Splenda, white vinegar, water, garlic, and salt to a gentle boil over medium heat.
- Boil until the mixture is a thin syrup (about 10 minutes)
- Remove from heat and stir in Sriracha sauce.
It should keep in your refrigerator for about a week.
Enjoy!!
- 1 lb Ground Turkey
- 1/4 Cup 1/3 less sodium Soy Sauce
- 1/4 Cup Rice Wine Vinegar
- 3 tsp. Minced Garlic
- 1 tsp. Sesame Oil
- 1 tsp. Ginger powder
- 2 tsp. Sambal Oelek (Chili Garlic Sauce)
- 1 Tbsp. Olive Oil
- 1 head of lettuce
- Marinate the ground turkey in soy sauce, rice wine vinegar, garlic, sesame oil, ginger powder, and Sambal Oelek for 30 minutes
- Head olive oil in skillet
- Saute ground turkey until cooked through (5-10 minutes)
- Peel leaves off your head of lettuce (this can be tricky to do without ripping the lettuce)
- Spoon the ground turkey into the lettuce wrap shell and top with the Thai sweet chili sauce.
- 1 Cup Splenda
- 1/2 Cup white vinegar
- 1/2 Cup water
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 Tbsp. Sriracha sauce (Chili Garlic Sauce)
- In a medium saucepan, bring Splenda, white vinegar, water, garlic, and salt to a gentle boil over medium heat.
- Boil until the mixture is a thin syrup (about 10 minutes)
- Remove from heat and stir in Sriracha sauce.
- It should keep in your refrigerator for about a week.
fiona
Your recipes, photographs and posts are great. And the food look declicious too. Eric is one lucky new groom.