Thai Turkey Basil Lettuce Wraps
By Jaden Hair, Courtesy of The Pampered Chef
I recently took a trip to The Pampered Chef headquarters in Chicago to host their first ever live online cooking show featuring holiday recipes and decor tips. I had great fun, thousands of people watched online and here is one of the recipes that we made on the show. The original recipe calls for chicken, but since I know that you’ll have plenty of turkey leftover from Thanksgiving, this is a great way to use them! Bottled poppy seed salad dressing gets the flavorful peanut sauce off to a running start for these refreshing wraps.
2 tbsp (30 mL) dry-roasted peanuts, chopped
1 tbsp (15 mL) chopped fresh basil, chopped
1/4 cup (50 mL) store-bought poppy seed salad dressing
2 tsp (10 mL) Pampered Chef Asian Seasoning Mix (or see below)
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) water
1 small cucumber
1/2 medium red bell pepper
1 1/2 cups (375 mL) shredded cooked turkey (8 oz/250 g)
4 large Boston or bibb lettuce leaves
Additional chopped peanuts and chopped fresh basil (optional)
Combine peanuts, basil, dressing, seasoning mix, vinegar and water in a small bowl; set aside.
For salad, peel cucumber; slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.
To serve, divide cucumber among lettuce leaves. Spoon turkey mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.
Yield: 2 servings
NOTE: The recipe calls for Pampered Chef Asian Seasoning mix, but if you don’t have it, you can make your own substitute: 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 finely minced garlic clove.