Asian Lettuce Wraps

This recipe is from Jen's Blog (Trev's cousin), and she got it from here.

It is so good that I was "Mmmm-ing" off and on throughout our meal

and couldn't wait to eat the leftovers the next day.

Asian Lettuce Wraps


2 Tablespoons olive oil
1 Cup finely chopped onion
1 lb ground turkey or chicken
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp garlic salt
1 (12 oz) bag of broccoli cole slaw
1 small can drained water chestnuts - optional (I left them out)
1/2 Cup Yoshida’s Teriyaki Sauce - (couldn't find this brand and used Soy Vay Island Teriyaki -super yummy!)
1 teaspoon sesame oil
About 15 lettuce leaves (iceberg or butter lettuce)


1. Place oil into a large skillet or pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground meat, salt, pepper and garlic salt. Brown and crumble until cooked through. Place in colander to drain and rinse fat off with water. (still tastes the same, just less fat!)


2. Return turkey to pan, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until broccoli slaw is softened. Reduce heat to low until ready to serve. Serve large spoonfuls inside lettuce leaves.