So I was craving PF Chang's gluten free Chicken Lettuce wraps....you all know how it is to be able to eat Asian food again. I think this is the food I miss most of all! PF Chang's has a nice selection of gluten free foods and I am a very happy camper whenever we venture out there. It is however, about a 40 minute drive....sheesh, what we gluten free people are willing to do to get our food...lol
Anyway, I decided to try my hand at it and the results were AMAZING!!! I didn't have chopped chicken so I used turkey. I had most of the other ingredients except the hoisin sauce, which I wasn't even sure they sold a gluten free version. I also wanted to find a sweetened saki that a friend told me about called Mirin. So I did find the ingredients and they had gluten free versions....woohoo!!!
Have you ever heard of chino-latino food? well, let me tell you about it, it is a very special fusion of chinese and spanish food. Growing up there was a restaurant on the corner that was called chino-latino. That food was....well just ridiculously delicious....my two favorite foods blended together. Growing up I thought they were the coolest people ever. After all, they went out of their way to learn the language of the community and cook our food! Of course as I grew older I learned that spanish was their language just as much as it was mine since Spain had ruled many of the Asian countries and spanish was the language they spoke ....but they were still cool!
Ok so back to my Turkey wraps...the reason I wanted to share that information is because I made a few changes to the wraps that are not typical. Instead of using watercress, I used Jicama. I am loving this Jicama! I also threw in a little cilantro. The results was a mouth watering aroma of Chino-latino cooking....yummy!! The sauce was pure experimentation.....that being said you can delete or even add sauces that interest you. I am not to fond of the hoisin sauce but it was nice in combination with the others sauces.
Gluten Free Asian Turkey Wraps
- 1.3 pds of ground Turkey
- Boston premium lettuce
- 1/2 cup of Jicama (diced)
- 3 tbsp scallions
- 1/2 cup dried shitake mushrooms
- 2 tbsp minced garlic
- 2 tsp fresh ginger
- 2 tbsp sweet long red pepper (minced)
- 2 tbsp long green hot pepper (minced)
- 4 tbsp gluten free soy sauce/Tamari
- 2 tbsp Mirin (sushi chef)
- 2 tbsp rice vinegar
- 1 tbsp Hoisin (Sun Luck brand)
- 1tbsp chili paste (Thai Kitchen)
- 1Tbsp toasted sesame oil
- 2 tbsp fresh cilantro
- 1/4 cup water
* use 2 tbsp cold water and 1 tbsp corn starch for thickening
Spicy dipping Sauce:
- 3 tbsp gluten free soy sauce (Tamari)
- 2 Tbsp rice vinegar
- 1 tsp hot chili oil
- 1 tsp brown sugar
- 1 tbsp Mirin
- 1/2 tsp red pepper flakes
- 1 tsp toasted sesame sauce
Preparation: You first must soften the mushrooms in hot water for a few minutes to soften. You could soak them while you're preparing the sauces. Start heating your wok or skillet on medium heat. Combine the sauce for the stir-fry : peppers, soy sauce, Mirin, rice vinegar, scallions, hoisin, chili paste. Add 2 tbsp of the corn starch mixture for thickening.
add the sesame oil to pan and heat the garlic and ginger for a few seconds. add turkey and mushrooms, cook for 5 minutes then add the sauce that was mixed. Sautee till browned. Add the jicama and the cilantro for the last 5 minutes. The idea is to have a little crunch on the jicama. Add the water as needed to keep the juices flowing.
The dipping sauce adds the perfect amount of spice to the finished product. Just combine all of the ingrdients and Enjoy!!
Spoon about 1/4 cup of turkey into the lettuce leaf and spoon a little dipping sauce on it and let your taste buds do the rest!
This serves aprox 12