An amazing spin on wraps, Korean inspired and a flavor bomb in your mouth!
Total: 30 min
Active: 25 min
Yield: 6 to 8 servings
1 pound ground turkey
3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce
2 tablespoons gochujang (Korean red chile paste), add 3 tablespoons if you like it really spicey
1 tablespoon agave
4 teaspoons sesame oil
1 1/2 cups short-grain white rice
1 1/2 cup water
1 1/2 tablespoons avocado oil
1 sliced cucumber
1 carrot, shredded
1 avocado, diced
½ cup grape or cherry tomatoes, cut in half
1 head butter lettuce, separated into whole leaves
For the Turkey: Add the turkey to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly 8 to 10 minutes. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
For the sauce: Stir together the soy sauce, gochujang, agave and sesame oil in a small bowl. Stir some of the sauce into the turkey, a few tablespoons at a time, until seasoned to your taste. Set the remaining aside so you can use it over your wrap for more flavor.
For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid.
Build your wrap anyway you would like, I prefer to put the rice, then the ground turkey mixture, cucumber slices, tomato, shredded carrot and avocado! You can even drizzle extra Korean sauce left over from what you did not put on the ground Turkey! It is so good. Also, it is way too big and will fall apart, but who cares it is amazing!
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