Tasty Thai Turkey Lettuce Wraps from The Chopped Cookbook

Never again let the question 'What's for dinner? stump you

The Chopped Cookbook

If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.


ACTIVE TIME 20 minutes
TOTAL TIME 20 minutes

2 tablespoons vegetable oil
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
1 teaspoon seafood seasoning, such as Old Bay
1½ pounds ground turkey
¼ cup Asian fish sauce
1½ cups diced fresh pineapple
½ cup loosely packed fresh cilantro leaves, roughly chopped
Juice of 2 limes, plus wedges for serving
Hot cooked white rice, for serving
1 head of Boston lettuce, leaves separated, for serving

MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.

SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

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