• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15


These flavor-packed wraps are full of vegetables for a nutty Asian-inspired dish. I love them for lunch on a hot summer day or even for a lighter supper.

And they make a really good brown-bag lunch if you have extras - they are good even cold or room temperature.

I love cook once, eat twice and oh it's still really good!


  • 1 tablespoon vegetable oil
  • 1¼ lb turkey, ground
  • 2 teaspoons garlic, fresh, minced
  • ⅓ cup orange juice
  • ⅓ cup hoisen sauce
  • 1½ tablespoons soy sauce
  • 1 tablespoon ginger, fresh, minced
  • 1 tablespoon rice wine or white vinegar
  • 1 cup hazelnuts, toasted, skin removed if you like, coarsely chopped, divided
  • 4 cups (8 ounces) coleslaw mix, cabbage and carrot blend
  • ½ cup green onions, thinly sliced
  • ¼ cup cilantro leaves, packed
  • 2 heads romaine leaves, washed, trimmed


  • Heat oil in large frying pan over medium high heat. Add turkey and garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.
  • Puree orange juice, hoisen sauce, soy sauce, ginger, vinegar and ⅓ cup hazelnuts in blender or food processor for 10 seconds, until blended.
  • Pour sauce over turkey and add coleslaw, green onions cilantro and remaining hazelnuts. Mix until blended. Spoon on romaine leaves and serve.

Categories: Nutty 

Website Credit: http://nuthealth.org/recipes-resources/hazelnut-asian-lettuce-wrap/

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