Quick note - the original recipe called for butter lettuce leaves. Two grocery stores and there were none to be found, so it was curly lettuce for us. Next time I see butter lettuce though, I grabbing a head and some more ground turkey!
1 lb. ground turkey
1/2 of a medium-sized red onionJuice from 3 limes
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped mint
3/4 tsp red pepper flakes
1 teaspoon minced garlic
2 tablespoons light soy sauce
Pinch of sugar
Lettuce leaves for serving
Heat a bit of oil in a non-stick skillet to brown turkey, cooking completely. Season with salt & pepper. Drain off excess fat and set aside to cool.
Slice the onion very thin (I used my beloved mandolin) and place in a medium bowl with the lime juice. Toss to cover the onion slices completely with the juice, as this will help to neutralize the bite of the raw onions. Then add the cilantro, mint, red pepper flakes, garlic, soy sauce, and cooled turkey and toss well to combine. Put mixture in the fridge to marinate for at least one hour or overnight. Who doesn't love a do-ahead recipe?
To serve, cook a small amount of rice noodles according to package instructions and cool to room temperature. Put some noodles on top of the lettuce leaves and top with turkey mixture. Wrap it up and enjoy dining with your hands. Yum!