Korean Turkey Lettuce Wraps
After tomorrow you’ll have plenty of leftover turkey, am I right? After one or two plates of reheated food, you might want to do something a little different with those leftovers. How about turning that turkey into Korean Turkey Lettuce Wraps?
This recipe is simple, fresh, and gives your leftover Thanksgiving turkey a completely different flavor with the use of San-J Korean BBQ Sauce.
This isn’t just good for using up leftover turkey, you can also use leftover chicken or start from fresh with a rotisserie chicken. Either way, it’s a nice change of pace from the heavier holiday food we’ll all be eating tomorrow!
Korean Turkey Lettuce Wraps
Ingredients
For the Pickled Chilies:
- ½ cup red wine vinegar
- ⅓ cup sugar
- 1 teaspoon kosher or fine sea salt
- 3 Anaheim or Fresno chilies , thinly sliced
For the Bean Sprout Salad:
- 8 ounces bean sprouts
- 1 cup shredded carrots
- 2 teaspoons sesame oil
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon tamari or gluten-free soy sauce
- 1 teaspoon white sesame seeds
- Salt and pepper , to taste
For the Korean Turkey:
- 4 cups shredded cooked turkey or chicken
- 1½ cups San-J Korean BBQ Sauce
- 1 head butter or Boston lettuce
Instructions
Make the Pickled Chilies:
- Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat, add the sliced peppers, and let sit for 15 minutes or up to 4 hours. Drain peppers.
Make the Bean Sprout Salad:
- Mix all ingredients together just before serving.
Make the Korean Turkey:
- In a medium saucepan, combine the turkey and BBQ sauce. Heat through over medium low heat.
- Serve with lettuce leaves, pickled chilies, and bean sprout salad.
Nutrition
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