Spicy Turkey & Mushroom Lettuce Wraps

with Peanut-Soy Sauce

35 MIN

-$0.05/serving 2 Servings

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with Ground Pork

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
1 head Butter Lettuce
4 oz Mushrooms
1 Tbsp Smooth Peanut Butter Spread
1 Tbsp Sambal Oelek
1 Tbsp Rice Vinegar
2 cloves Garlic
3 Tbsps Roasted Peanuts
2 Tbsps Soy Glaze
1 Poblano Pepper
1 Kohlrabi
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

3 Cook the pork

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; 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 pork 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.

5 Make the filling & serve your dish

Add the cooked vegetables to the bowl of cooked pork; 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