Lettuce wraps are the ultimate vehicle for serving this dinner. Our chefs came up with the perfect filling for fresh and crisp romaine leaves by piling them with sautéed turkey and bell pepper in a chili-soy sauce, candied peanuts, and a garnish of cilantro. Get ready to be wowed by the wrap.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Baby Romaine Lettuce
Sweet Soy Glaze(ContainsSoy, Wheat)
Sweet Thai Chili Sauce(ContainsSoy)
• Wash and dry all produce. • Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Trim and discard root end from romaine; separate leaves. Finely chop cilantro. Quarter lime.
• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. • Add a drizzle of oil to same pan. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until turkey is cooked through, 2-4 minutes. • Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes more. • Remove from heat and stir in a squeeze of lime juice to taste.
• Divide romaine leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with any remaining lime wedges on the side. TIP: Alternatively, serve turkey mixture, candied peanuts, and cilantro in separate bowls and let everyone assemble their own wraps!