These lentil turkey lettuce wraps with hoisin sauce are addictively delicious for a healthy meal or appetizer.
Ingredients
4 tbsp
Tamari, gluten free, reduced sodium
(plus extra to taste as needed)
2 tbsp
Peanut butter, natural
1 tbsp
Maple syrup
2 tsp
White wine vinegar
2 tsp
Sesame oil
2 tsp
Olive Oil, Extra Virgin
(extra virgin)
454 gm
Ground turkey, lean
1 medium pepper(s)
Red bell pepper
(cored and diced)
2 tsp
Extra virgin olive oil, garlic-infused
1 tbsp minced
Ginger root
(fresh)
1/2 bunch
Cilantro (coriander)
1/2 cup
Lentils, canned
(canned; rinsed and drained)
1/3 cup
Hoisin sauce, gluten free
3 green onion (stem)
Green onion
(green tops ONLY)
1 head
Lettuce, butterhead (Boston)
(or romaine)
Instructions
Make the hoisin sauce: Combine ingredients in a small bowl or jar, and stir with a whisk until well combined.
Remove the leaves from the cilantro and set aside. Chop stems & measure ~1/4 cup. Set aside.
Heat olive oil over medium heat in a large skillet. Add turkey and diced red pepper. Stir with a spoon or fork to break up turkey, and cook until meat is no longer pink.
Add garlic oil, grated ginger, chopped cilantro stems, lentils, hoisin sauce, and chopped green onions to turkey and pepper mixture. Stir well to combine, and cook for an additional 5 minutes to allow flavors to develop, and ingredients to heat through. Turn off heat, and allow to cool slightly.
While filling is cooling off, carefully remove the leaves from the lettuce. Scoop filling, dividing equally, into lettuce leaves. Top with chopped peanuts and cilantro leaves as desired.
