Easy Turkey & Broccoli Lettuce Wraps with Chinese Black Bean Sauce Recipe

As a kid, a trip to the Pink Pearl Chinese Seafood Restaurant in Vancouver was a cause for great excitement. Dish upon steaming dish of scallops with stir-fried vegetables, chicken with cashews and enormous Chinese mushrooms in oyster sauce filled our table. It was always hard to pick a favorite, but stir-fried beef with broccoli in black bean sauce, scented with fresh ginger and garlic was always in the top five. These lettuce wraps, with ground turkey subbed in for the beef, make for a quick and healthy meal that’s fun to eat, if not a little messy.

There’s something about eating with your hands that makes the kids forget about the “lettuce” part of the wraps. In fact, they didn’t even mention the lettuce as they loaded up wrap after wrap, scraping the fallen bits onto a fork and straight into their mouths. After the success of the Endive Spears with Teriyaki Turkey, Edamame and Baby Corn, I knew that sneaking in leafy vegetables was easiest when Asian sauces and tasty fillings were involved.

The sauce is a simple mixture of chicken broth, water and Black Bean Garlic Sauce, which can be found in the Asian section of most supermarkets. Once the ground turkey is cooked and the broccoli and red bell peppers are stir-fried with fresh ginger and garlic, stir in the sauce and garnish with toasted sesame seeds. The whole meal is ready in less than 20 minutes.

The recipe:

In a medium bowl, whisk together the black bean sauce, chicken broth and water. Set aside.

Set a large nonstick skillet over medium-high heat. Coat with cooking spray.

Add ground turkey and cook, breaking down the turkey with a wooden spray, until cooked through. Transfer to a large bowl. Give the skillet a wipe with paper towel.

Heat 1 1/2 teaspoons canola oil in the same skillet set over medium-high heat.

Add ginger and cook, stirring constantly, for 1 minute. Add garlic and chile flakes, and cook for an additional 30 seconds.

Add the remaining 1 teaspoon canola oil. Add broccoli and cook, stirring constantly until the broccoli is just tender, about 1 minute.

Add the red bell pepper and cook for an additional minute.

Turn the heat to medium and add the ground turkey and black bean sauce mixture. Cook until the turkey and sauce are heated through, about 2 minutes. Stir in the toasted sesame seeds and transfer to a serving bowl.

Serve the turkey mixture with the lettuce leaves and invite everyone to wrap the turkey in the lettuce leaves.

Other lettuce wrap recipes:

Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
Cookin’ Canuck’s Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce
The Little Kitchen’s Chicken Lettuce Wraps
Perry’s Plate Shrimp & Cucumber Lettuce Wraps with Fresh Dill
Healthy Delicious’ Duck & Shiitake Lettuce Wraps with Cashew Sauce

Turkey & Broccoli Lettuce Wrap with Chinese Black Bean Sauce Recipe

This quick meal is a healthy version of the standard beef and broccoli dish. Wrap it up in lettuce leaves for a meal that the kids are sure to love.

Print Pin Rate

Course: Entrees

Cuisine: Asian

Keyword: Poultry Recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 243kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1/4 cup black bean sauce
• 1/3 cup low-sodium chicken broth
• 3 tablespoons water
• 1 1/4 pounds lean ground turkey
• 2 1/2 teaspoons canola oil divided
• 2 cups small broccoli florets
• 1 red bell pepper thinly sliced & cut in half
• 2 cloves garlic minced
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon red chile flakes
• 1 tablespoon toasted sesame seeds
• 1 head Boston lettuce divided into separate leaves

Instructions

• In a medium bowl, whisk together the black bean sauce, chicken broth and water. Set aside.
• Set a large nonstick skillet over medium-high heat. Coat with cooking spray.
• Add ground turkey and cook, breaking down the turkey with a wooden spray, until cooked through. Transfer to a large bowl. Give the skillet a wipe with paper towel.
• Heat 1½ teaspoons canola oil in the same skillet set over medium-high heat.
• Add ginger and cook, stirring constantly, for 1 minute. Add garlic and chile flakes, and cook for an additional 30 seconds.
• Add the remaining 1 teaspoon canola oil. Add broccoli and cook, stirring constantly until the broccoli is just tender, about 1 minute.
• Add the red bell pepper and cook for an additional minute.
• Turn the heat to medium and add the ground turkey and black bean sauce mixture. Cook until the turkey and sauce are heated through, about 2 minutes. Stir in the toasted sesame seeds and transfer to a serving bowl.
• Serve the turkey mixture with the lettuce leaves and invite everyone to wrap the turkey in the lettuce leaves.

Nutrition

Serving: 1Serving (1/4 of Recipe) | Calories: 243kcal | Carbohydrates: 9g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 643mg | Potassium: 651mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1290IU | Vitamin C: 79mg | Calcium: 48mg | Iron: 2.1mg

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