After tomorrow you’ll have plenty of leftover turkey, am I right? After one or two plates of reheated food, you might want to do something a little different with those leftovers. How about turning that turkey into Korean Turkey Lettuce Wraps?
This recipe is simple, fresh, and gives your leftover Thanksgiving turkey a completely different flavor with the use of San-J Korean BBQ Sauce.
This isn’t just good for using up leftover turkey, you can also use leftover chicken or start from fresh with a rotisserie chicken. Either way, it’s a nice change of pace from the heavier holiday food we’ll all be eating tomorrow!
Servings: 6 servings
Calories: 302 kcal
For the Pickled Chilies:
red wine vinegar
kosher or fine sea salt
Anaheim or Fresno chilies
, thinly sliced
For the Bean Sprout Salad:
red wine vinegar
tamari or gluten-free soy sauce
white sesame seeds
Salt and pepper
, to taste
For the Korean Turkey:
shredded cooked turkey or chicken
San-J Korean BBQ Sauce
butter or Boston lettuce
Make the Pickled Chilies:
Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat, add the sliced peppers, and let sit for 15 minutes or up to 4 hours. Drain peppers.
Make the Bean Sprout Salad:
Mix all ingredients together just before serving.
Make the Korean Turkey:
In a medium saucepan, combine the turkey and BBQ sauce. Heat through over medium low heat.
Serve with lettuce leaves, pickled chilies, and bean sprout salad.
Korean Turkey Lettuce Wraps
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Total Carbohydrates 37g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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