Peanutty Asian Lettuce Wraps

Peanutty Asian Lettuce Wraps by

Betsy Opyt


Shopping List

  • 1 1/2 lb. lean ground turkey (or 2 cups walnuts, ground)
  • 1/2 cup shredded carrot
  • 2 tbsp fresh ginger root, minced
  • 4 garlic cloves, minced
  • 1 can (8 oz.) whole water chestnuts, drained and chopped
  • 4 green onions, chopped
  • 1/2 cup fresh snow peas, chopped
  • 1⁄3 cup reduced-sodium gluten-free Teriyaki sauce
  • 1/4 cup gluten-free Hoisin sauce
  • 3 tbsp Betsy’s Best Gourmet Peanut Butter, (or substitute with Betsy’s Best Almond or Seed Butter)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 12 bib lettuce leaves



Turkey version:

  • In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender.
  • Drain then add ginger and garlic.
  • Cook 1 minute longer.
  • Stir in the chestnuts, onions, snow peas, Teriyaki, Hoisin, Betsy’s Best, vinegar and oil.
  • Heat through and divide mixture among lettuce leaves.

Walnut version:

  • Add walnuts to food processor and process on low until ground.
  • Remove and place in large bowl.
  • Add shredded carrots, ginger, garlic, chestnuts, onions and snow peas.
  • Process on low to form chunks.
  • Remove and combine with walnuts in a bowl.
  • Add Teriyaki, Hoisin, Betsy’s Best, vinegar and oil to blender and process until blended.
  • Pour liquid into nut mixture and stir.
  • Divide among lettuce leaves.