½ cup of cilantro, chopped (I like to use scissors for chopping herbs)
1 head of iceberg lettuce broken into wrappable pieces
1 cup chow mein noodles, broken up (not cooked)
½ cup of peanuts
2 tbsp of sesame seeds
½ cup of Sweet Chili Sauce
Spicy Mayo Dip
1 cup of mayo
1 tbsp of sriracha sauce
Juice from one lime
Prepare and chop limes, green onion, carrots and cilantro.
In a deep skillet over medium heat, pour two tablespoons of vegetable oil and cook the ground turkey. Remove turkey from the pan and set aside.
To the same skillet add another tablespoon of vegetable oil and ½ tablespoon of sesame oil, add minced garlic and grated ginger and cook over medium heat for about 30 seconds.
Turn down the heat to medium-low and add peanuts and julienned carrots. For the perfect not-too-hard, not-too soft texture, cook for about five minutes.
Turn the heat back up to medium and add in the cooked ground Alberta Turkey. Stir to combine.
Add the turkey, carrots, and peanut mixture to a bowl and then add in cilantro, green onions, chow mein noodles, sesame seeds - reserving a bit of each to add at the end. Add Sweet Chili Sauce and stir to combine.
Scoop turkey mixture into iceberg lettuce cups and sprinkle reserved cilantro, green onions, chow mein noodles, and sesame seeds on top.
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