Recipe Friday – Thai Turkey Wraps

by Kathy

My husband and I love to entertain.  This is a great recipe when hosting a patio dinner for your friends because you can make it in advance.  You can spend your time visiting with your guests instead of being busy in the kitchen cooking.  I like to garnish the plate with some fresh fruit.  It brings a delicious balance to the spicy kick the Sirarcha Chili Paste brings to the dish.

DSC00920Here are some of the reasons I just love this dish:

  • It’s healthy
  • Easy to put together
  • Can be served warm or cold (we love serving it cold on a warm day)
  • Keeps well and can be made day or two in advance (the flavors continue to meld and enhance the dish)
  • It has cashews – which I LOVE!

Here’s the recipe:

Thai Turkey Wraps


20 ounce package extra lean ground turkey

1 head of Boston leaf lettuce

Handful of shredded carrots

1 clove of garlic, chopped

1 tsp. fresh ginger, minced

2 tsp. of Sriracha Chili Sauce

1/2 bunch cilantro, chopped

1 bunch of green onions, chopped

Juice from 1-2 limes (Fresh limes are the best.  When making the recipe for the first time use 1 lime until you determine the level of citrus you like in the dish)

1 red pepper, minced

1/2 cucumber, deseeded and julienned (I prefer to use the seedless cucumber)

Cooking Directions:

Cook turkey in skillet until no longer pink, then transfer to a dish and cool in refrigerator.  Remove core from head of lettuce; wash and dry leaves.  Combine next 8 ingredients (carrots through red pepper) in a bowl.  Stir in cooked and chilled turkey.  Arrange lettuce leaves on the outer rim of a serving plate.  Spoon 1/4 cup of turkey mixture onto the center of each lettuce leaf to create wraps.  Garnish with cucumber and cashews.  Serves 4.



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