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THAI PEANUT LETTUCE WRAPS

This Thai Peanut Lettuce Wraps recipe is so delicious, with or without the lettuce wraps.  If lettuce wraps aren’t your thing do not disregard this dish!  The flavor in this turkey dish hits the spot eaten on its own, or paired up with the go-to jasmine rice.

 

I have a bottle of fish sauce that has been hanging out in my refrigerator for a while.  So I have been adding to dishes more to use it all up.  It does add a very nice umami flavor that is really good.  If you don’t have it on hand or don’t have space in your refrigerator for it you could omit.  If you do leave it out you can compensate with a bit extra amino acids and/or salt.  Just give it a good taste test at the end to adjust as needed.
I garnished my Thai peanut wraps with some match-stick sweet mini bell peppers (orange & yellow) to add a nice color pop and crunch.  Every week on my Costco haul I pick up a bag of sweet bell peppers.  I use them for snacking and also cooking.  It is a great multi-functional veggie, which is great for RV life.
Matchstick carrots and/or jicama, avocado, and cilantro would also be really good garnish options!
I did use additional powdered peanut butter to whip up a nice drizzle sauce for up top.  It really did bring the dish up a notch, so I recommend you do the same!  The powdered peanut butter is nice because you can adjust the thickness to your desired liking.  For this sauce I like mine a tad runny so it drizzles easily on top of the lettuce wraps.
For more ground turkey recipes check out my Eggroll in a Bowl, and Turkey Sausage Breakfast Patties, and Southwest Turkey Skillet.
Ground turkey seasoned with peanut butter liquid aminos fish sauce in a lettuce wrap

Thai Peanut Lettuce Wraps

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

INGREDIENTS

  • 2 tsp sesame oil
  • 4 cloves garlic grated on microplane
  • 2 tbls fresh ginger root grated on microplane
  • 1 ½ pounds 93% lean ground turkey
  • 1 tsp salt
  • 1 tbls fish sauce
  • 1 tbls rice wine vinegar
  • 2 tbls Bragg’s liquid aminos
  • 4 tbls powdered peanut butter 32 grams
  • 2 oz chopped green onion reserve some for garnish
  • 8 oz can diced water chestnuts
  • 1 head of butter lettuce

INGREDIENTS FOR ADDITIONAL SAUCE FOR SERVING (OPTIONAL)

  • 4 tbls powdered peanut butter 32 grams
  • ½ - 1 tsp Bragg’s Liquid Aminos
  • 1 tsp garlic chili sauce or sriracha
  • water to desired thickness

Instructions
 

  • Heat a 10” skillet over medium/high heat. Add in the sesame oil then the ginger and garlic. Stir constantly to avoid burning and cook for a couple of minutes, until fragrant.
  • Add the turkey in and combine well with the garlic and ginger. Continue to break up the turkey and cook through.
  • Next, add the fish sauce, rice wine vinegar, salt, liquid aminos, green onion, and powdered peanut butter. Mix until thoroughly combined. Add in the water chestnuts, stir, and simmer until heated through.
  • Serve on lettuce wraps. If making additional peanut sauce combine the powdered peanut butter with the liquid aminos and the garlic chili sauce. Add water ½ tsp at a time until desired thickness of sauce is reached.

Video