Asian Lettuce Wraps are a fantastic way to use leftover Turkey or Chicken transforming it with new delicious flavors and textures. The turkey is stir fried with carrots, red pepper, and brussel sprouts in a flavorful ginger, garlic, & sesame sauce. It's layered in lettuce wraps with rice and a cool, crunchy purple cabbage sesame slaw. Serve with a Garlic Honey Soy Sauce....YUM!!!
Make the Garlic Soy Marinade and dipping sauce: In a small bowl, whisk 3/4 cup soy sauce, 1/4 cup water, 3 Tbls honey, 2 cloves minced garlic, 1 tsp ground pepper.
Slice the red pepper and the carrots thin. Slice thin or shred the brussel sprouts. Then mince the garlic and the ginger. Store the carrots and the garlic separate. You can store the red pepper, brussel sprouts, and ginger together.
In a large mixing bowl, add the Mayonnaise, Vinegar, Sesame Oil, Honey, and Sesame Seeds. Mix to combine. Shred the cabbage and add to the bowl. Mix to combine with the dressing and store covered in the fridge.
Shred the cooked turkey or chicken. Note, use whatever leftovers you have! If you don't have leftovers, you can buy a rotisserie chicken or simply roast turkey or chicken breast in the oven for 20 minutes in 400 F degrees.
Clean and gently pull off the outer leaves of the lettuce. You will want 3-4 leaves per person. If the leaves are really large, you can cut them in half. Place in a large bowl lined with damp paper towels. Cover with another damp paper towel and then seal with plastic wrap or a lid.
Preheat a large skillet on high heat and add extra virgin olive oil to coat surface. Add the sliced carrots and cook for a few minutes, just so they start to sweat and get soft.
Next add the shredded turkey to the pan along with half of the sauce. Stir to mix and cook for another 5 minutes until the sauce reduces.
Put the remaining garlic soy sauce into individual dipping bowls and start to assemble the lettuce wraps. Layer in the rice, then the turkey and vegetable stir fry. Last top with the cool cabbage slaw. Enjoy!