We love the lettuce wraps from P.F. Chang’s. This recipe is a close copy and oh so good! My kids even eat them with the lettuce.
INGREDIENTS:
- 1/2 cup cooked brown rice – I use Seeds of Change Quinoa and Brown Rice mix
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound lean ground turkey
- 2 teaspoons fresh lime juice
- 2 Tablespoons fresh ginger, peeled and grated
- 3 Tablespoons soy sauce, low sodium if possible – we use Bragg’s Liquid Aminos instead
- 2 teaspoons red chili garlic sauce
- 1 cup fresh cilantro, chopped {plus extra for garnish}
- Salt and pepper to taste
- 1 head of Bibb/Boston Lettuce, washed and separated
GARNISHES:
- Extra fresh cilantro
- Unsalted peanuts
- Matchstick carrots
INSTRUCTIONS:
- Cook the quinoa rice according to the package.
- While the rice cooks heat the 2 Tablespoons olive oil in a large skillet and add the garlic and sauté for 2 minutes.
- Add the ground turkey, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the turkey is browned.
- Mix the rice into the turkey mixture along with the fresh cilantro and stir to combine. Add salt and pepper to taste.
- Serve the Thai turkey mixture with crisp Bibb lettuce and extra cilantro, matchstick carrots and unsalted peanuts for garnish.
Recipe inspired by A Cedar Spoon.