It's been so hot here that it's tough to think about cooking in the late afternoon. Last week I came across this recipe and thought it'd make a nice light supper. The only change I made was to use some leftover pork meat instead of the ground turkey. Next time I'll leave out the salt - didn't need it with the teryaki sauce.
(I'm not able to load the photo right now - I'll try again tomorrow...)
Asian Turkey Lettuce Wraps
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of broccoli slaw
1 small can drained water chestnuts
½ Cup Yoshida's Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)
1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.
2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!
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