These wraps are so much tastier than the versions at restaurants, and by making your own sauce (yes, I will give you permission to use purchased peanut sauce!) you are controlling the ingredients. Be sure to read the ingredient labels for any allergens you or your family may have.
1/4 cupfresh mint plus 1/4 cup small mint sprigs, coarsely chopped
1/2 cuproasted peanuts, chopped)
12 large butter lettuce leaves or romaine
Heat oil in heavy large skillet over medium-high heat. Add onion and ginger and sauté until beginning to brown, about 3 minutes. Add turkey or chicken and sauté until browned and cooked through, breaking up with the back of a spoon, about 7 minutes.
Add garlic and sauté for one minute.
Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made a day ahead. Cover and refrigerate. Reheat in microwave or skillet, adding a few tablespoons of water by if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on a platter.
To make wraps, spoon turkey mixture onto lettuce leaves, add a few mint sprigs, shredded carrots, and peanuts. fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.
This sauce can be made a day in advance and refrigerated. This sauce stores well (in a jar) in the fridge for a few weeks.
1/2 cup peanut butter
1/4 – 1/2 cup very hot water (as needed to thin out the peanut butter)
1 tablespoon soy sauce
2 tablespoons juice from 1-2 limes
2 tablespoons Asian chili sauce (sweet)
1 tablespoon brown sugar
1 medium garlic clove, minced
1 tablespoon fresh cilantro, chopped
2 scallions, white and green parts, sliced thin
Whisk the peanut butter and hot water together in a medium bowl. Stir in the remaining ingredients, add more water to make the sauce the consistency of a creamy sauce.