Asian Lettuce Wraps (crock pot and quick stove top versions)

1 lb ground turkey  or 4 chicken breast halves
5 chopped cloves of garlic
1/2 chopped onion
1 8oz can roughly chopped water chestnuts
1/4 cup cashews (optional)
1/4 cup soy sauce (or Tamari sauce if making a gluten free meal)
2 tsp fresh ginger
1/4 tsp Allspice (or a dash each of cloves, cinnamon and black pepper)
3 T balsamic vinegar
1/2 bunch chopped green onions to add at the last few minutes of crockpotting

 

The Directions:
1- Chop up the water chestnuts, cashews, onions and garlic, put into crock pot on top of the meat.
2- In a mixing bowl, mix the liquid and spices
3- Pour sauce on top of meat.
4- Cover and cook for 4-6 hours on high, 6-8 on low. Stir a few times while it’s cooking.
5- Serve over lettuce leaves with rice. I like Romaine
–If you like, top with a bottled plum sauce.

 

Quick Stove Top Version
Just brown the ground turkey, drain the fat and stir in the rest of the stuff and you’re good to go.
 

2 thoughts on “Asian Lettuce Wraps (crock pot and quick stove top versions)

Leave a Reply

Your email address will not be published. Required fields are marked *