Sesame Lettuce Wraps Recipe With Turkey By Chef Charles Chen
Step up your summer potluck and meal prep game with this sesame lettuce wraps recipe from Chef Charles Chen! Ingredients like ground turkey, Hoisin Sauce, and Sriracha Mayo take this recipe to the next level.
Chef Charles is an expert when it comes to recipes focused on wellness and nutrition, but also knows how to build layers of flavor in his recipes. These lettuce wraps, for example, are packed with protein and fiber, but don't skimp out on flavor thanks to the complexity of Lee Kum Kee Hoisin Sauce, Premium Soy Sauce, Chili Garlic Sauce, and Pure Sesame Oil. A squeeze of Lee Kum Kee Sriracha Mayo on top takes these to the next level, perfect for a group gathering or if you want to meal prep for the week!
* CHEF TIP: To make this recipe vegetarian, you can swap out the ground turkey for marinated bean curd tofu. *
What You Will Need
Ingredients
- 1 Tbsp. Coconut Oil
- 1 lb. lean ground turkey OR marinated bean curd tofu
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 8 oz. can water chestnuts, thinly sliced
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 large head Boston or butter lettuce, separated into leaves
- 1 cup shredded red cabbage
- 1 carrot, julienned,
- 1/2 cup diced cucumbers
- 3/4 cup diced colorful bell peppers
- 4 stalks scallions, thinly sliced
- 1/2 cup cilantro, chopped
- 1/3 cup mint, chopped
- 1/2 cup roasted peanuts, chopped
- Fried shallots, for garnish
- Sesame seeds, for garnish
- Lime wedges, for garnish
- Broccoli alfalfa sprouts, for garnish
Seasoning
- Lee Kum Kee Sriracha Mayo, for drizzling
Sauce Mix
- 1/4 cup Lee Kum Kee Hoisin Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 tsp. Lee Kum Kee Minced Ginger
- 1 tsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. lime juice
- 1 Tbsp. finely chopped fresh basil
Made with
Lee Kum Kee products
How to make it
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In a small bowl, whisk together the Lee Kum Kee Hoisin Sauce, Premium Soy Sauce, Chili Garlic Sauce, Minced Ginger, Minced Garlic, and lime juice. Set aside.
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In a large skillet, heat the coconut oil over medium high heat. Add the mushrooms and ground turkey and cook, breaking up with a wooden spoon, for 3 to 5 minutes. Add in the water chestnuts and pour in the sauce. Cook for 2 to 3 minutes or until turkey is cooked through. Finish with Pure Sesame Oil.
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To assemble the lettuce wraps, spoon the mixture into the center of the lettuce leaves. Top with shredded cabbage, carrots, cucumbers, bell peppers, scallions, cilantro, mint, broccoli, chopped roasted peanuts, fried shallots, and sesame. Top with Lee Kum Kee Spicy Mayo & side of lime. Serve immediately.
Learn more about how to use hoisin sauce on our recipes page!
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