Made this for dinner tonight for my husband and a friend of ours. There's not much left over, as we each ate three very full wraps. I added some basil and 1 tsp of chile garlic sauce. I ended up not having any hoisin sauce so I found a recipe online to make my own. Came out great! (4 Tbsp soy sauce, 2 Tbsp peanut butter, 1 Tbsp honey or molasses, 2 tsp rice vinegar, 1 garlic clove and 2 tsp sesame oil). The water chestnuts added a nice crunch to it and it was the right amount of spicy for us. Definitely a keeper of a recipe!
Five-Spice Turkey & Lettuce Wraps
From EatingWell: June/July 2006
Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.
45 Reviews for Five-Spice Turkey & Lettuce Wraps
Excellent. Used cut up green beans instead of green peppers. Great weeknight dinner!
Far tastier than I imagined. I added sriracha sauce when serving & used lots of fresh cilantro & mint. When I make brown rice I always freeze any leftovers so I just defrosted a cups worth in the microwave, made this even easier!
Here are my alterations to the recipe:
1.) Added an additional 1 1/2 TSBP of Hoisin Sauce
2.) Included one medium sized hot red pepper, diced
3.) Cooked 1/2 C of Brown rice in rice cooker instead of using Instant Brown rice. *Note- this will not make a full cup of rice, but I like having more meat than rice in my wraps
4.) used 3/4 cup (maybe a little more) of Chicken Broth. I found that the original recipe was a little dry the evening after I made this the first time. Add more broth kept the dish moist for reheating the leftovers.
Sauces I prepared for this dish:
- 2 TBSP of Vinegar, 1 TBSP of soy, 3 dots of Sriracha
- Kung Pao Sauce
I followed this recipe to the letter with the exception of the five-spice, as I was unable to find it. Instead, I used the same measurement of Allspice, as someone told me that it was similar. However, it didn't make a difference because it did not alter the taste whatsoever. Coupled with that, the two TBS of Hoisen Sauce did not make too much of a difference in flavor either except to make this recipe taste sweet and I don't particularly care for sweet tasting "food". To me, sweet should be reserved for deserts. Also, the photo of this recipe gives the impression that the ground Turkey becomes brown in color, but if it wasn't for the fact that I added some lite soy sauce...that would have never happened. I was reluctant to use ground Turkey as I usually do not care for its taste, but decided to just stick with the recipe as it was. Once again...not pleased with ground Turkey. All in all, this recipe did not taste Chinese at all, which is what I was looking for in the first place. I live 2 mins from Chinatown and believe me, I have eaten some of the best Chinese food anyone could ask for. Trust me...there was nothing Chinese about the taste of this dish.