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Thai Lettuce Wraps

Added September 23rd, 2012 Posted under , . comments. Add yours »
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Rating: 3.2/5 (13 votes cast)
Thai Lettuce Wraps, 3.2 out of 5 based on 13 ratings Print Recipe

Not only is this recipe bursting with flavors, it is packed with plenty of veggies and protein so you don’t have to feel guilty about going for seconds (or thirds). One of the best things about this recipe is that you or your guests can tailor it to your specific tastes with the plentiful toppings that are offered. Pick and choose away!

Ingredients

  • 1 head of Boston or Bibb lettuce (you will be putting the contents inside the lettuce leaves so you want a firm leaf that will fold nicely- avoid iceberg or romaine lettuce).

  • 2 -3 garlic cloves finely chopped

  • 1 medium white onion, chopped

  • 1 lb. lean ground turkey (chicken or sausage can be used too depending on preference, or even a combination of both)

  • ¾ cup sliced roasted red peppers from a jar

  • ¾ cup sliced green onion

  • ¾ shredded carrots

  • ¾ cup sliced cucumber (skin peeled)

  • 3 tablespoons olive oil

  • Teriyaki sauce (as much or little as you like)

  • 1 box of boil-in-a-bag brown rice (I use Uncle Ben’s)

  • Sesame seeds for topping (optional)

Directions

  1. Heat the olive oil in a large frying pan (make sure it is large because you will be mixing a lot of ingredients in it) for a minute or so, on medium heat. Add the chopped garlic and sautee for about 3 minutes. Next, add the chopped white onion and continue to cook for an additional 5 minutes until they become slightly clear and fragrant.

  2. To the frying pan, add the ground meat. Use a spatula to break it up into bite size pieces. The meat will begin to brown as it cooks and should take about 10 minutes to cook all the way through.

  3. As the meat is cooking, follow the directions on the box to cook the brown rice. Once the rice is cooked, dump into the frying pan and mix it thoroughly with the meat after it done cooking. Reduce heat to low as you mix.

  4. Add the teriyaki sauce to the meat/rice mixture. You can use as much or as little as you like during this step, but I recommend using about 1/3 of a cup to make sure the rice and meat are properly flavored by the sauce. Turn off the heat once the sauce is added.

  5. Arrange the roasted red peppers, carrots, green onions, sesame seeds and cucumbers in small serving dishes OR simply dump them all into the frying pan depending on what you would like. (I normally dump in all the ingredients, but it is up to you!)

  6. Make sure the lettuce has been properly rinsed under the sink and patted dry with a paper towel. Carefully start to peel off whole lettuce leaves away from the head.

  7. Arrange the meat/rice mixture inside the lettuce leaves and enjoy!

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