Turkey lettuce
wraps.
Glossy ginger-garlic filling, cold crunchy toppings, and enough sauce to make ground turkey the thing everyone wants seconds of.
Let's make wraps
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Mix the sauce
Stir together the soy sauce, hoisin, rice vinegar, sesame oil, sugar or honey, and optional chili sauce. Dice the onion and mince the garlic and ginger.
Brown the meat
Heat a large skillet over medium-high heat and add the beef fat or oil. Press the turkey into a fairly even layer. Leave it alone for 2–3 minutes to brown, then flip sections, cook another 1–2 minutes, and break into bite-size pieces.
Onion, then aromatics
Add the onion and cook 2–3 minutes. When the turkey is nearly cooked through, add the garlic and ginger. Stir for 30–45 seconds, just until fragrant.
Get it glossy
Pour in the sauce. Bubble uncovered over medium-high heat for roughly 2–4 minutes, stirring, until it coats the meat rather than pooling under it. Taste and add more soy sauce or hoisin if you like, then taste again. A splash of vinegar can brighten it.
Keep the crunch
While the sauce reduces, wash and separate the lettuce leaves. Cut the cucumber into matchsticks and slice the green onions. Keep the carrots and other toppings cold and fresh.
Wrap and eat
Check that ground turkey has reached 165°F. For the optional drizzle, whip creamy peanut butter with a little sesame oil; add the oil bit by bit until it drizzles but is still thick. Spoon the hot filling into lettuce, add carrot, cucumber, and green onion, then drizzle the peanut sauce over the top. Sesame seeds or hot sauce are good here too. Expect a little mess.
The sauce amounts above include the extra tablespoon of soy sauce and hoisin I used. Taste the filling and add more of either if you like.