365 Days of Slow Cooking: Turkey Lettuce Wraps
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Sunday, February 28, 2010

Turkey Lettuce Wraps

Serves 6

1 lb ground turkey
2 tsp
Shirley J Onion Seasoning
1/2 tsp
Shirley J Chicken Bouillon dissolved in 1/3 cup hot water
2 garlic cloves, minced

1 tsp freshly grated ginger
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce
3 T peanut butter
1 tsp sugar
dash of pepper
1 1/2 T lime juice
1/4 cup freeze dried red peppers (from homestoragebasics.org)
1/2 cup chopped peanuts
1/2 cup shredded carrots
6 large lettuce leaves

Brown the turkey in a skillet. Season with the onion seasoning. Drain any grease and place in slow cooker. Add garlic, ginger, chicken broth, Worcestershire sauce, soy sauce, peanut butter, sugar, and pepper. Stir. Cover and cook on low for 4 hours. Add lime juice and red peppers into slow cooker. Cover and cook on high for 20-25 minutes. To serve, set out filling, shredded carrots, peanuts, and lettuce leaves to use for wraps.

I went to Pei Wei the other day and ordered their lettuce wraps. I was inspired to make an equally delicious dish at home. The flavor was very good but I couldn't get past the texture of the turkey. It was too soft. It helped eating it with the crispy lettuce and carrots but I still didn't love it. I enjoyed the use of the Shirley J bouillon. It is extra concentrated, so you only need to use half the amount of regular bouillon. It also is extra fine and dissolves very easily. I also decided to try out the freeze dried red peppers. They worked great and are actually a lot cheaper than fresh red bell pepper. They reconstitute very quickly (that's why I added them in at the end). 3 stars.


  1. Adding some chopped water chestnuts would probably give you more of the texture you were looking for...especially if you're comparing it to Pei Wei.

  2. I'm sick of eating flash frozen meat for dinner every Sunday. That wrap looks delicious. I want one.