Turkey ‘Banh Mi’ Lettuce Wraps



Let’s just go ahead and agree on something, okay?  It’s time to make this recipe.  It was time, like yesterday.  Whip em up…wrap em up..and shovel.  Then shovel again.  As many times as you’d like.  Your life will be changed.

So, as I let you know many moons ago, the Banh Mi Sandwich is hands down one of my very very VERY favorites.  I mean what could possibly be better than Asian flavor-loaded, savory pork meatballs piled on the most addicting bread and topped with sweet, vinegary veggies and spicy mayonnaise?  Nothing?  But wait…something!


These Turkey Banh Mi Lettuce Wraps might trump the sandwich, guys.  Theres no bread to get in the way…so all you’re getting in each and every bite is the quick-as-lighting-to-prepare filling, crunchy, sweet, acidic, bright veggies and that mayo…oh somebody help me with that mayo.  Perfection.

SONY DSCThe filling is wonderful and such a healthy switch form the typical ground pork meatballs used in Banh Mi recipes.  You simply brown ground turkey on the stove with a few pantry staples and you’re set.


The carrot/cucumber slaw couldn’t be more simple to achieve, especially if you purchase store-bought shredded carrots.  And the taste?  Cruncherific.  Tangy.  Sweet.


Layer the two on butter lettuce leaves, top with {hopefully} more of the Sriracha mayonnaise than you can handle and magical things will happen.


Street food done right…in the comfort of your own home…in no time at all.  A meal of bliss for this girl…tuck me in and call it a day!

Turkey ‘Banh Mi’ Lettuce Wraps

notes:  use as much or as little Sriracha (found in the Asian section of your local market) as you would like for the Mayo…1/2 tablespoon will give you mild/moderate heat.  also, be sure to use Tamari if you are looking to keep this recipe gluten free.


For the Slaw

2 Cups Shredded Carrots

1 English Cucumber, peeled, seeded, halved lengthwise and sliced

3 Tablespoons Rice Vinegar

2 Tablespoons Honey

1/4 Cup Packed Cilantro Leaves, chopped

For the Mayo

1/3 Cup Mayonnaise

1/2-1 Tablespoon Sriracha

Sea Salt, to taste

For the Filling

1 Pound Ground Turkey

3 Garlic Cloves, finely chopped

1/4 Cup Tamari or Soy Sauce

3 Tablespoons Honey

1 Tablespoon Sesame Oil

1 Tablespoon Fish Sauce

1-3 Teaspoons Sriracha

3 Green Onions, sliced thin

Butter Lettuce Leaves, for wrapping


For the Slaw

Mix all ingredients together in a medium bowl. Let stand at room temperature for 30 minutes-one hour, stirring every 15 minutes.

For the Mayo

Mix mayonnaise and Sriracha together in small bowl.  Season with sea salt to taste.  Let sit at room temperature for up to 30 minutes or store in the refrigerator for up to 2 days in advance.

For the Filling

Heat skillet over medium high heat.  Add turkey and cook, breaking up with the back of a spoon until browned and cook through; drain if necessary.  Return turkey to the skillet and add garlic.  Cook for 1 minute, stirring often.  Add Tamari or soy sauce, honey, fish sauce and Sriracha; cook on medium-low heat for 5 minutes, stirring occasionally.  Stir in green onions.

Spoon the slaw onto butter lettuce leaves, top with filing and a spoonful of mayo; wrap up and devour.  Serves 4.



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