When you’re in a bind, this is a quickfire meal to make in less than 30 minutes.  My cousin, Nam, made this for Phong and I on a trip up to NorCal, and Phong liked it so much that I think he ate a whole head of Romaine with the turkey she made (thanks cous)!  This is also great as an appetizer – guests can just help themselves and it’s so easy!  Ground turkey is a good source of lean protein, and the Thai basil with Thai bird chili peppers add a nice hit of flavor (if you’re wary about the heat in this little pepper, just use a deseeded jalapeno, or even a diced red bell pepper if you’re really anti-spicy).

Thai Basil and Turkey Lettuce Wraps

serves 6-8, as an appetizer (less if you’re eating it as a meal)

1 1/2 Tbsp olive oil

3 cloves garlic, minced

1.25 lb. lean ground turkey

1 cup packed Thai basil leaves

2 Thai bird chilies, sliced thinly

1 1/2 Tbsp fish sauce

Juice of 1/2 lime

Freshly cracked black pepper, to taste

1 head Romaine lettuce, leaves separated

1.  In a wok or large skillet over medium-high heat, add the olive oil.  When the oil is heated, add the garlic, stirring for a minute.  Add the ground turkey, breaking it up into small pieces.  Continue stirring for about 6 minutes, or until the turkey becomes opaque and is cooked through.

2.  Next, add the basil leaves and chilies, then the fish sauce and lime juice.  Add black pepper to taste, and cook until the basil leaves wilt.  Take off the heat; serve with whole Romaine lettuce leaves.