Last night I made Rachel Ray’s Teriyaki Turkey Lettuce Wraps. I’ve made these several times now, and they are still good as ever. I spotted them in an issue of Rachel Ray’s Magazine that highlights recipes made with only 5 ingredients. I also made a simple somen noodle side dish to go with the wraps because I tend not to fill up completely on lettuce & meat alone. Enjoy!
My adaptation here:
TERIYAKI TURKEY LETTUCE WRAPS (and somen noodles)
- 1-1.5 pound lean ground turkey
- 1 8-ounce bag shredded carrots
- 5 scallions, thinly sliced
- 1/3 cup store-bought teriyaki sauce
- 1 medium head iceberg lettuce, leaves washed & separated
- For the somen: 1 bundle white somen noodles, 2 chopped scallions, 1 tsp chopped fresh ginger, 1/2 tsp butter, 1 tsp garlic oil, 1 tsp garlic salt
1. In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a wooden fork, until browned, about 5 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Stir in the teriyaki sauce, partially cover with a lid, and cook until almost all the water has been absorbed and mixture is heated through, about 7-10 minutes. Strain any remaining liquid from the pan, and pour meat mixture into a serving bowl with a large spoon. Serve at the table alongside lettuce leaves so guests can make their own sized wraps!
I like to use the lean 93/7 ground turkey by Jennie-O
2. Meanwhile, bring a medium saucepan 3/4 of the way full of water to a boil. When the water has started to boil, cook somen bundle for about 3 minutes, stirring so it doesn’t clump. Strain the water, and mix scallions, ginger, butter, garlic oil, and garlic salt immediately. Serve either warm or cold.