With crisp fresh lettuce and crunchy peanuts, these Asian-style turkey wraps make a satisfying light dinner for hot summer nights.
Recipe tags: turkey base, easy difficulty, lunch, turkey, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | sesame oil |
| 1 lb | lean ground turkey |
| 1 tbsp | minced fresh ginger |
| 2 tbsp | Better Than Bouillon® Roasted Turkey Base |
| 2 tbsp | rice vinegar |
| 2 tbsp | sriracha hot sauce |
| 1 tbsp | honey |
| 12 | large Boston lettuce leaves |
| ¼ cup | chopped peanuts |
| 3 | green onions, thinly sliced |
Directions
Heat oil in large skillet or wok set over medium heat; cook turkey and ginger for 6 to 8 minutes or until starting to brown.
Stir in Seasoned Turkey Base, 2 tbsp water, rice vinegar, sriracha and honey; cook for 3 to 5 minutes or until turkey is cooked through and well coated with sauce.
Serve turkey in lettuce cups. Garnish with peanuts and green onions.
For a fruity variation, add diced mango, apple or pineapple.