If you've ever been to P.F. Changs, you've probably enjoyed their chicken lettuce wraps. They're famous.
And I've tried to make them before. I didn't have ground chicken, so I spent forever chunking my chicken up into the tiniest pieces. NOT WORTH IT.
These are traditionally served as an appetizer, but we eat them as a main dish. So, I listed them under both.
These are SO, so fast. When I make my menus, I don't assign any particular meal to a day. I just go with what works on that day. Sometimes I have more time to cook and sometimes not. So, on my list of meals for the week (two weeks), I am sure to write behind the meal name an approximate time it takes to make said meal. This one gets 1/2 hour. Love it!
Quick Weeknight 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 (my Walmart carried it!)
1 small can drained, slightly chopped water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (we use romaine)
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!