Thai lettuce wraps are an all-around favorite in our household and I end up making them every 4-6 weeks most of the year. They are savory and filling, and work well for nights when different members of the family need to eat dinner at different times due to work, recreation or school activities. Does this ever happen in your house?
Preparation at home is an opportunity to choose ingredients
You could go for the take-out option and purchase Thai lettuce wraps at most Thai restaurants…but they are very easy to make. Another benefit of making them at home, is that you control the ingredients. This means you can tailor the dish to your tastes or dietary needs. When you cook at home, it can be a great advantage to your health. By the way, these are a little high in salt, in case you were wondering. If you follow a lower salt diet, omit the extra salt from the recipe and make these a “once in a while” dinner, instead of a regular part of your monthly recipe lineup.
Cook once and serve twice
These particular lettuce wraps are made with 99% fat free ground turkey. In most restaurants they will be made with ground chicken (which you could also use when you make them at home). By making extra filling and sauce, you are able to cook once, but serve them twice.
Use Fish Sauce, Worcestershire sauce, or Ponzu
One note on fish sauce. This is a very pungent strong-flavored sauce made from fermented fish and is commonly used in Thai cooking. If you can’t find fish sauce, or don’t like the flavor, you can omit it or try substituting a little Worcestershire sauce, or a little ponzu sauce (a citrus flavored soy sauce with a little fish flavoring). The flavor won’t be quite the same, but it will still be delicious.