Make-Ahead Lettuce Wraps
CATEGORIES
INGREDIENTS
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 30 minutes
  • 1 head of sturdy lettuce such as bibb, romaine or iceberg
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons light or dark brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or chicken
  • 1 small bell pepper, finely diced
  • 1 large carrot, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup finely sliced scallions
  • Sriracha or other hot sauce for serving
DIRECTIONS
  1. Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
  2. Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
  3. Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
  4. Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering.
  5. Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.
  6. When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
  7. Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
  8. Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce.
  9. Remove from the heat and stir in the scallions.
  10. Spoon the warmed filling into the lettuce leaves (about 1/3-1/2 cup filling per leaf, depending on the size of your lettuce) and drizzle with Sriracha or your favorite hot sauce, if desired.
RECIPE BACKSTORY
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