Spicy Turkey & Mushroom Lettuce Wraps with Peanut-Soy Sauce

Spicy Turkey & Mushroom Lettuce Wraps

with Peanut-Soy Sauce

35 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey & 2 tsp Chipotle Paste
    Wellness
  • with Ground Turkey

    From the Test Kitchen

    Tucked inside soft butter lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms come together with our vibrant sauce, which combines peanut butter spread, soy glaze, spicy sambal, and more. A sprinkle of roasted peanuts lends delightful crunch and nutty flavor to each bite.
    11 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    11 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spicy Turkey & Mushroom Lettuce Wraps with Peanut-Soy Sauce
    Title
    • 10 oz Ground Turkey
    • 1 head Butter Lettuce
    • 4 oz Mushrooms
    • 2 cloves Garlic
    • 1 Poblano Pepper
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Soy Glaze
    • 1 Kohlrabi
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Quarter lengthwise; if present, remove the core, then grate on the large side of a box grater. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

    Marinate the kohlrabi
    2 Marinate the kohlrabi

    In a bowl, combine the grated kohlrabi, honey (kneading the packet before opening), and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

    Cook the turkey
    3 Cook the turkey

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated kohlrabi (discarding any liquid), and peanuts separately. Assemble each wrap using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Quarter lengthwise; if present, remove the core, then grate on the large side of a box grater. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

    2 Marinate the kohlrabi

    In a bowl, combine the grated kohlrabi, honey (kneading the packet before opening), and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

    Marinate the kohlrabi
    Cook the turkey
    3 Cook the turkey

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated kohlrabi (discarding any liquid), and peanuts separately. Assemble each wrap using 2 lettuce leaves. Enjoy!

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