Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?! Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.
Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce
– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced
For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)
1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth. Add more or less water depending n desired consistency. Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.