The luscious romaine I picked up at the farmer’s market this weekend demanded lettuce wraps! So I loaded them up with some mushrooms, bell pepper, water chestnuts and ground turkey coated in a deliciously balanced sesame sauce with a little ginger and garlic and a spicy peanut butter to drizzle over the top. These are AMAZING.
3T soy sauce
1t sesame oil
1T rice wine vinegar
1T ginger, grated or 1/4t ground
1 clove garlic, grated
1/4 onion, chopped
1 carrot, chopped
1/4 green bell pepper, chopped
4 crimini mushrooms, chopped
1/2lb ground turkey
1/2 can water chestnuts, chopped – optional
1/4c peanut butter
1t-2T sriracha/chili paste/chili sauce (amount is to spice preference)
1-2T water (depending on how thin you want it)
2 dashes of soy sauce
Avocado, sliced – optional
1 green onion, chopped – optional
Sesame seeds – optional
5-6 large romaine leaves
Whisk soy sauce, sesame oil honey, vinegar, ginger and garlic together.
Saute onion, carrot, bell pepper, and mushrooms for 2-3 minutes on med-high. Add ground turkey and cook until browned. Add water chestnuts, stir then pour in sauce. Stir to coat until the sauce is absorbed and remove from heat.
Mix the peanut butter, chili sauce, water and soy sauce together.
Fill romaine leaves with turkey mixture then top with peanut sauce, avocado, green onions and sesame seeds.