This is what I have been waiting for for the whole year! The gorgeous, buttery BIBB LETTUCE mindfully grown out on Jacob’s Acres. Jacob’s Acres is a quaint farm located out in Greenville, MI. Their specialty is Bibb lettuce that they grow in their greenhouse. Of course I was eager to substitute something out of my bin for 2 of those crunchy delights. I wanted to sub all 3, but I didn’t want to be too greedy for all the other guests of Doorganics.

Casey & His Mama

Casey & His Mama

For our recipe, we could easily chop up the lettuce into a nice salad, but I think one of their charming qualities are the full sweet leaves that are waiting to be filled with glorious goods! You can easily make this vegetarian by kicking out the ground turkey and filling it with extra crunchy veggies.

Jacob’s Thai Lettuce Wraps


  • 1 teaspoon sesame or olive oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons hoisin sauce
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon fresh lime juice


  • 1  pound of ground turkey breast
  • 1 tablespoon sesame oil
  • 6  thinly sliced green onions (about 2/3 cup), divided
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
  • 3 tablespoons lower-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar
  • 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 cup matchstick-cut cucumbers
  • 1 cup matchstick-cut carrots
  • 1/4 cup crushed peanuts, optional
  • 2 cups hot cooked brown rice
  • 8  Bibb lettuce leaves


To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup meat mixture; sprinkle with 1 tablespoon cilantro & peanuts. Serve with sauce.

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