When I saw this recipe in a Cooking Light Magazine I thought it looked really good. It immediately went on my “to make for dinner this week” list.
It was not only quick and easy, but it tasted even better than I had hoped.
My in house taste tester loved them, and so did I.
They will be going into regular rotation around here for sure‼
What you need,
4 tsp. canola oil, divided
½ cup minced shallot
½ cup thinly sliced red bell pepper
4 tsp. fresh garlic, minced
1 pound ground turkey, or chicken if you prefer
2 Serrano chilies, minced
1 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. soy sauce
¼ tsp. fresh ground black pepper
1 cup basil leaves, chopped
1 tbsp. fresh lime juice
4 wedges of lime for serving
1 head butter lettuce, leaves separated
Heat 2 teaspoons of canola oil in a large skillet over medium high heat.
Add the shallots, sauté for 2 minutes. Add in the red bell pepper and sauté for 1 minute. Add the garlic and cook for another 30 seconds until fragrant. Remove the shallot mixture to a small bowl and set aside.
Add the remaining 2 teaspoons of oil to the pan. Cook the ground turkey for 5 minutes stirring to crumble, until browned and cooked through. Drain off any excess oil.
Add the Serrano pepper to the cooked turkey and cook for 1 minute. Add the shallot mixture back to the pan and stir to combine. Stir in the fish sauce, brown sugar, soy sauce and pepper. Cook the mixture for 1-2 more minutes or until heated through.
Remove the pan from the heat and stir in the lime juice and the basil.
Serve in the lettuce leaves with the lime wedges.
I also cooked up some spring rolls I got from Costco, they went perfectly with the lettuce wraps.
I can’t tell you how awesome this is!
So much flavour, it was truly amazing.
Make these soon, you will be very happy you did!
Recipe adapted from Cooking Light Magazine