Thai Turkey Lettuce Wraps
Directions
- Toss the turkey with half of the teriyaki and chili sauce. Allow to marinade overnight.
- Remove turkey from cooler. Heat sauté pan over medium high heat adding butter.
- Add onion, turkey, water chestnuts, and ginger to pan and cook for 2-3 minutes.
- Pour remaining teriyaki and chili sauce to pan and increase heat to high to caramelize and glaze turkey. Add cilantro toss then remove from heat.
- Portion two lettuce cups per serving and using a slotted spoon portion turkey mixture in each cup, then top with green onion and sesame seeds.
Ingredients
- 2 lbs Ridgecrest Turkey Breast, skin on, small dice
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- Asian Pride® Teriyaki Sauce
- 1/4 cup Asian Pride® chili sauce
- 1 tbsp Peak Fresh Produce® ginger, minced
- 3 tbsp Peak Fresh Produce® Cilantro, minced
- 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
- 1/4 cup Peak Fresh Produce® Pepper(s), Red Bell, matchstick julienne
- 1/2 ea Peak Fresh Produce® Onion(s), Red, small dice
- 1/4 cup water chestnuts, sliced
- 12 ea Peak Fresh Produce Butter Lettuce, leaves
- 1 tbsp sesame seeds, black, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
