April 22, 2014 | Home >Healthy Kids > In the News >Quick and Crunchy Lettuce Wraps Recipe
Quick and Crunchy Lettuce Wraps Recipe
April 22, 2014 | Home >Healthy Kids > In the News >Quick and Crunchy Lettuce Wraps Recipe

Quick and Crunchy Lettuce Wraps Recipe

In my kitchen there are 2 main reasons the cooking process takes a lot of time (besides little people telling me they need something every 5 minutes). The first reason is if I am not organized.  If I haven’t looked at my recipe before I begin cooking, and I’m not sure what I need, then it takes me twice as long.  I end up going to my pantry and fridge a bunch of times and only getting one thing out at a time after I read that ingredients.  Totally scattered.   The second reason is if I use a lot of dishes, which usually is another effect of problem number one.  Then I spend forever after dinner washing dishes.  I haven’t reached the phase of life when my have kids are old enough to actually be helpful with the cleanup part of kitchen duty.

I love this Quick and Crunchy Lettuce Wraps Recipe because it uses one pot.  I love only having to clean one pot!  I’m going to be honest though – I really lucked out in the pot washing department, because my husband loves to do dishes.  We have a pretty good kitchen cleaning system down, and he does all the dishes, and I whirl around like a white tornado and clean the rest of the kitchen.   But either way, one pot is one pot.

Quick and Crunchy Lettuce Wraps Recipe. Can't get enough of these? Neither can we!

I am in the kitchen cooking A LOT.  Like 70% of my life it feels like.  From my experience, these 3 tips will really save you a lot of time in the kitchen.

Quick and Crunchy Lettuce Wraps Recipe. Can't get enough of these? Neither can we!

1) Buy pre-chopped ingredients. And not just pre-chopped.  Pre-rinsed, pre-cut, pretty much when you are short on time, whatever you can find that has already done some of the work for you.  For this recipe I found pre-diced water chestnuts which were the best things ever!  Chopping little things always takes way longer.  Like olives – pre-chopped olives (although I have never bought these, I really think I want to because slicing olives is one of my least favorite jobs)  And the mushrooms I bought, although they were diced, it still saved time because I didn’t have to do ALL of the cutting.

2) This is the organized part.  But really, if you just take 5 minutes before you begin cooking and set all your ingredients out in your prep area, you will save yourself tons of time from trips to the fridge and pantry!

3) I love kitchen tools, and if you invest in some good ones they will save you time.  My chopper is one of my favorite tools, because when I have to chop things small, it takes literally half the time doing it with my chopper.  I love my non-stick pans and silicone utensils because when it comes time to doing dishes, I don’t have to let things soak, I can just wash them right away.

This recipe is not only delicious, but kids love to eat it.  My girls had some friends over the other day, ages 3-5, and I told them we were having lettuce wraps.  They all wanted one and ate the whole thing!  They thought it was fun to wrap it up and it is like a burrito.  It is also fun to plate one in a fun way like this lettuce wrap butterfly.   You will want to add these lettuce wraps to your meal plan rotation, and you can change it up a bit every time you make it.  I added red bell pepper, but you could add shredded carrots, or green onion, or green bell pepper.  Serve with your favorite dipping sauces for a quick, fun and delicious dinner!

Quick and Crunchy Lettuce Wraps Recipe. Can't get enough of these? Neither can we! Quick and Crunchy Lettuce Wraps Recipe

Quick and Crunchy Lettuce Wraps Recipe

Quick and Crunchy Lettuce Wraps Recipe
Serves: 6 servings
  • 1 lb ground turkey
  • 2 can pre-diced water chestnuts
  • 1/2 cup diced white mushrooms
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced or crushed
  • 3 Tbsp Hoisin sauce
  • 2 tsp sesame oil
  • 3 Tbsp Soy Sauce, low sodium
  • 1/8 tsp salt
  • 2 heads butter head lettuce, rinsed
  1. Begin by dicing red bell pepper, mushrooms, and water chestnuts (unless you bought pre-diced). Set aside.
  2. Mince garlic, and then in a small bowl, whisk garlic, soy sauce, salt, and hoisin sauce. Set aside.
  3. Add sesame oil to a large skillet or wok set over medium-high heat. Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat. Add the mushrooms, and red bell pepper and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften.
  4. Add the sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly. Add water chestnuts, and give the whole pan one final stir. Remove from heat.
  5. To serve: Divide lettuce leaves among plates. Spoon a small amount of the filling into each lettuce leaf and fold to eat.
   
written by
Natalie Monson

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Comments(12)
Dorian Franklin says:

what brand of pots do you recommend? I need some good ones.

Jenn says:

Can I freeze the ground turkey mix?

Amy says:

I made this for dinner tonight. It was excellent!

Tiffany says:

I made these tonight and they were great!! I will definitely be making these again and again.

That sounds super relish! My 4 year old has yet to taste meat? She just won’t do it. However she does love butterflies and wrapping things so I’m gonna give it a go! Thanks:) BTW LOVE this blog! xo
Hxo

heather Dressel says:

I mean DEELISH:)

These look fabulous! I love the butterfly, too. My kids will be so excited.

Natalie says:

Yes – it freezes great!

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In truth, your creative writinjg abilities has inmspired me to
get my very own site now 😉

Nicole says:

This recipe is awesome! I never leave blog comments, but I had to come comment on this because my whole family loves this. I spend a lot of time preparing meals for my family since I try to keep things healthy, and I love when a healthy, EASY meal gets added to my recipe collection. Thank you! 🙂 As a side note, I do half of the amount of water chestnuts and that seems perfect for my family.

Rachel says:

These were so easy and so good! Both my 2 and 5 yos ate them right up. When I make them now they get excited about eating their ” lettuce tacos” as they call them. I just sub other veggies in for the mushrooms and chestnuts if I don’t have those on hand and they don’t seem to notice. Thank you for a yummy and healthy recipe!

Lesley says:

These are awesome! I’ve made them twice and my whole family loves them. They’re incredibly quick and versatile – I added in some extra veggies and cooked quinoa on the second attempt to made them less meat-heavy and they were just as delicious.

I love your blog! I’ve made a bunch of your recipes and they’ve all been successes with my kids, which is a HUGE accomplishment! Thank you!

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