Serves 4
10 min
Thai Basil Turkey Lettuce Wraps
Recipe GLPR646a4ef8ad8c40
Light and aromatic lettuce wraps filled with shredded turkey, fresh vegetables, and a peanut-basil sauce infused with ginger and garlic. These fresh, crunchy wraps deliver authentic Thai flavors in a gluten-free, dairy-free format perfect for lunch or appetizers.
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Ingredients
8 large Boston or bibb lettuce leaves
3 cups shredded cooked turkey
1 cucumber, peeled and julienned
1/2 medium red bell pepper, thinly sliced
3 tablespoons dry-roasted peanuts, chopped
2 tablespoons fresh Thai basil, chopped
1 teaspoon fresh ginger root, grated
1 clove garlic, finely minced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 cup poppy seed salad dressing
2 tablespoons water
Directions
In a small bowl, whisk together the chopped peanuts, fresh basil, poppy seed dressing, grated ginger, minced garlic, soy sauce, rice vinegar, and water. This creates your peanut-basil sauce. Set half of the sauce aside for dipping.
In a medium bowl, combine the shredded cooked turkey with the remaining half of the sauce, tossing gently to coat evenly.
Peel the cucumber and cut into thin julienne strips, discarding the seed core. Slice the red bell pepper into thin, even strips.
Arrange the 8 lettuce leaves on a clean work surface or serving platter. Divide the julienned cucumber evenly among each leaf, placing it in the center.
Spoon the turkey mixture over the cucumber on each leaf, distributing it evenly.
Top each wrap with sliced bell pepper strips. Garnish with additional chopped peanuts and fresh basil if desired.
Serve immediately with the reserved peanut-basil dipping sauce on the side.
