My Tiny Oven: Thai Turkey and Basil Lettuce Wraps

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,

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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.