Turkey Lettuce Wraps with Shiitake Mushrooms

This turkey lettuce wraps with shiitake mushrooms recipe uses lean ground turkey, shiitake mushrooms, and lots of water chestnuts for a tasty filling.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 481 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon vegetable oil
• 1 carrot, grated
• 2 teaspoons minced garlic
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 6 green onions, chopped
• 1 tablespoon rice vinegar
• 1 teaspoon finely grated orange zest
• 1 (16 ounce) package ground turkey
• 2 ounces mai fun (angel hair) rice noodles
• 4 shiitake mushrooms, sliced
• 4 teaspoons finely minced fresh ginger root
• 12 leaves green leaf lettuce
• 0.5 cup chopped fresh cilantro
• 0.5 cup salted peanuts
• 0.5 cup bean sprouts
• 0.5 cup sweet chili sauce
• 0.25 cup chopped water chestnuts

Recipe Instructions

Step 1

Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.

Step 2

Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.

Step 3

Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.

Step 4

Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.