Thursday, August 9, 2012

Hot Pineapple Chile Turkey Lettuce Wraps

Are you sick of lettuce wrap posts yet?! And ground turkey as the main ingredient?? No? Cool, me either. This one is probably the BEST lettuce wrap to come out of my kitchen. I'm sure I said the same thing about my last one, but I'm serious this time. Lots of vibrant veggies, a crap load of cilantro, and juicy turkey all nestled in a crisp lettuce leaf. Sound the same as the others? Yeah, maybe. But this wrap includes the secret ingredient of Archer Farms Hot Pineapple Chile Sauce {only found at Target, to my knowledge}. 

Now, the front of the bottle is misleading because it describes it as a "grilling sauce," but in no way shape or form should it be confined to ONLY the grill {I used it in another post here as a dipping sauce!}!!!! I used an entire bottle to make these lettuce wraps, which may seem terrifying to those of you watching your calories and/or sodium. However, an entire bottle combined with 1 1/2 pounds of ground turkey and lots of veggies, then divided by like 15 servings or so, will be better for you than adding the traditional low sodium soy sauce. Plus, the flavor is unreal. So, have I convinced you to try these yet? Good. Now go frolick on down to the nearest Target {or stock up online here} and try out this recipe below. If this recipe doesn't give your stomach butterflies, then just pour/dip/smear it on something in your fridge because whatever this sauce touches turns in to a foodgasm. No joke.

{Makes ~15 lettuce wraps}

Ingredients: 1 1/2 lbs ground turkey. 1 red bell pepper, finely chopped. 1/2 red onion, finely chopped. 1 or 2 jalapenos {your preference}, deseeded and minced. 3 stocks celery, sliced. 1 bunch cilantro, chopped. 2 tsp red pepper flakes{ad more if you're daring}. 2 cloves garlic, minced.1/4 tsp garlic powder. 1 bottle Archer Farms Hot Pineapple Chile Sauce. Salt & pepper to taste. 2 heads of lettuce, washed thoroughly.

  1. Heat 1 1/2 Tbsp olive oil in a medium skillet over medium heat. Add the red bell pepper and red onion and cook for about 4 minutes, stirring occasionally. Add the minced garlic, at least 2 Tbsp cilantro, jalapeno, red pepper flakes, garlic powder, salt and pepper; mix all ingredients {add a little bit more olive oil here if needed}. Cook for an additional two minutes.
  2. Turn the burner off and then add the sliced celery. I prefer to not cook the celery because I like the crunchy aspect, but feel free to cook it down with the second addition of ingredients above. Set the pan aside.
  3. Heat a large skillet over medium heat, then add the ground turkey. Cook turkey until pink is gone, but meat is still juicy. Drain the juice, then place back on the burner over low heat.
  4. Add the veggies to the turkey, then add the entire bottle of Hot Pineapple Chile Sauce to the pan; toss to coat. Add additional salt and pepper to taste. I also recommend adding MORE cilantro either to the entire skillet {or just a sprinkle on top of each lettuce wrap}.
  5. Scoop the turkey mixture into the middle of each lettuce leaf, then enjoy! 

Hope you like this one - my house sure does! 



  1. Omg, YUM! Definitely trying this one!

    xo, Yi-chia
    Always Maylee

  2. I love love love lettuce wraps! Saving this recipe!


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