Lettuce Wraps with Hoisin-Peanut Sauce

Lettuce Wraps with Hoisin-Peanut Sauce

Ingredients

Sauce

• 1 teaspoon canola oil
• 1 tablespoon minced shallot
• 1/3 cup water
• 2 tablespoons creamy peanut butter
• 4 teaspoons hoisin sauce
• 1/8 teaspoon crushed red pepper
• 1 tablespoon fresh lime juice

Filling

• 1  pound of ground turkey breast
• 1 tablespoon dark sesame oil
• 6  thinly sliced green onions (about 2/3 cup), divided
• 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
• 3 tablespoons lower-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 cup matchstick-cut cucumbers
• 1 cup matchstick-cut carrots
• 2 cups hot cooked brown rice
• 8  Bibb lettuce leaves

Preparation

To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup meat mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

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