Recipe: Thai Turkey Lettuce Wraps (from The Chopped Cookbook)

THAI TURKEY LETTUCE WRAPS

"We love spice blends for weeknight dinners - you get complex flavor without having to measure out tons of different spices. They're even great used in surprising ways - like in this Thai-style turkey salad, which uses seafood seasoning and comes together in less than 30 minutes."



2 tablespoons vegetable oil
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
1 teaspoon seafood seasoning, such as Old Bay
1 1/2 pounds ground turkey
1/4 cup Asian fish sauce
1 1/2 cups diced fresh pineapple
1/2 cup loosely packed fresh cilantro leaves, roughly chopped
Juice of 2 limes, plus wedges for serving
Hot cooked white rice, for serving
1 head of Boston lettuce, leaves separated, for serving

MAKE THE FILLING:
Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes.

Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes.

Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.

SERVE:
Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

Makes 4 servings
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Source: " target="_blank">The Chopped Cookbook by Food Network Kitchens