Turkey has earned, perhaps deservedly, a reputation as being dry, flavorless, and a vehicle for other, more delicious foods like gravy. Let's salvage this fine feathered fowl from the cycle of insipidity with a more novel approach: a Thai-inspired wrap! Rich with sweet-spicy-umami flavor, this hoisin-Sriracha glazed turkey wrap is insanely delicious, but sanely healthy!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate leaves of lettuce for cups. Slight browning on the outer leaves of lettuce is normal and safe to eat, but can be trimmed if desired.If using diced chicken, pat dry and season with a pinch of salt.
Cook the Turkey
Place a medium non-stick pan over medium-high heat with 2 tsp. olive oil.
Add ground turkey to hot pan. Stir often, breaking up with a spoon, until no pink remains, 7-9 minutes.
If using ground beef, stir occasionally until no pink remains, 4-6 minutes. Carefully drain off excess fat. If using diced chicken, stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Finish the Turkey
Add hoisin sauce, water chestnuts, half the Sriracha, white portions of green onions, and ginger to pan. Stir occasionally, 3-4 minutes.
Taste, and add remaining Sriracha and a pinch of salt and pepper, if desired.
Remove from burner.
Build the Lettuce Wraps
Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support).
Fill with a few spoonfuls of turkey mixture and top with slaw mix.
Repeat for about five more lettuce cups.
Finish the Dish
Combine Asian sesame dressing and green portions of green onions in a mixing bowl.
Plate dish as pictured on front of card, serving sesame dipping sauce on the side to drizzle on wraps. Bon appétit!
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