Lettuce Wraps

This recipe was insanely difficult to make.  Not because it is time consuming; it’s not.  It isn’t because the ingredients are obscure; they aren’t.  It was because I’m cooking in the Papavore’s kitchen and he does not have a citrus zester.

And the inclusion of lemon zest in this recipe was the reason I singled this recipe out when I was looking through recipes for Asian lettuce wraps.  So, as long as you have a zester, this recipe is quick and easy for a weeknight.  Otherwise, you’ll be like me, using a paring knife to carefully remove the zest and not the pith from the lemon, and chopping it to oblivion so that it achieves a zest-like character.

The lemon zest added the most wonderful dimension to this recipe.  And before you ask, let me just make this clear:  I’ve never eaten at PF Chang’s so I have no idea if this recipe is similar to that one.  But it is so darned good that it doesn’t matter if it is a knock-off recipe for PF Chang’s or not.

Looking for a vegetarian lettuce wrap recipe? Veggie Loaded Lettuce Wraps

One Year Ago: Vegetarian Gyros

Asian Lettuce Wraps (2 servings, inspired by Our Best Bites)
1/2 lb ground turkey, 93% lean
1 zucchini, diced
2 scallions, slices
1 8 oz can water chestnuts, chopped
1 lemon, zested and juiced
2 cloves garlic, minced
2 tsp freshly minced ginger
2 T soy sauce
3 T chopped cilantro
1 tsp sesame oil
sesame seeds
iceberg lettuce

In a nonstick pan, cook ground turkey and zucchini.  Add water chesnuts, lemon zest, juice, soy sauce, sesame oil, garlic, and ginger.  Lightly cook, stirring frequently, for 5 minutes.  Remove from heat and fold in cilantro and scallions.  Divide mixture among 6 iceberg lettuce leaves and top with sesame seeds.  Serve warm.

2 servings, per serving
Calories 216.6
Total Fat 10.3 g
Protein 23.2 g