Joshua Ives’ Bracket-Busting Chinese Five-Spice BBQ Turkey Lettuce Wraps with Sriracha Mayo and Spicy Slaw
For the marinade:
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 thai chili pepper, minced
½ cup hoisin
½ teaspoon Chinese five spice
¼ teaspoon salt
1 Shady Brook Farms Rotisserie Flavored Turkey Tenderloin
For the slaw:
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 clove garlic, minced
½ red onion, thinly sliced
juice of 1 lime
2 tablespoons Asian fish sauce
¼ red cabbage, shredded
¼ white cabbage, shredded
1/2 cup cilantro, minced
2 carrots, shredded
1 chili pepper, minced
½ cup chopped peanuts
For the Sriracha mayo:
2 tablespoons sriracha
½ cup mayonnaise
To make wraps:
1 head butter lettuce
1 cucumber, cut into thin strips
1 carrot, cut into thin slices
2 avocadoes, sliced
½ cup pickled onions
¼ cup pickled jalapeno rings
1 cup fresh mint, some sliced, some whole
Heat a gas or charcoal grill to medium heat.
In a small bowl, combine ginger, garlic, chili pepper, hoisin, Chinese five spice, and salt. Pat turkey tenderloin dry with paper towels. Put marinade and turkey into a plastic bag and refrigerate 30 minutes.
In another small bowl, combine sesame oil, rice wine vinegar, brown sugar, minced garlic, onion, lime juice, and fish sauce. Set aside until ready to use.
In a medium bowl, combine red cabbage, white cabbage, cilantro, carrot and chili pepper. Refrigerate until ready to use.
In a third small bowl, combine sriracha and mayonnaise. Put in a squeeze bottle and refrigerate until ready to use.
Grill turkey tenderloin for 15-20 minutes, or until it reaches an internal temperature of 170F. Set aside to rest.
Pour slaw dressing over slaw and mix to combine. Sprinkle with chopped peanut
Slice turkey tenderloin into ¼-inch slices. Assemble lettuce wraps with 2 slices of turkey, cucumber, carrot, avocado, pickled onions, jalapenos, and mint. Drizzle with sriracha mayonnaise. Serve with slaw and enjoy the madness!