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A close-up shot of multiple fresh ground turkey lettuce wraps filled with seasoned turkey, carrots, and green onions on a grey plate.
Reda

Savory Ground Turkey Lettuce Wraps

Crisp lettuce cups filled with a flavorful, savory-sweet ground turkey and vegetable mixture. A quick, healthy, and satisfying meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Savory Sauce
  • 1/4 cup Low-Sodium Soy Sauce or tamari for gluten-free
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Rice Vinegar unseasoned
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Fresh Ginger finely grated
  • 2 cloves Garlic minced
  • 1 tsp Cornstarch mixed with 1 tbsp cold water to create a slurry
For the Turkey Filling
  • 1 tbsp Avocado Oil or other neutral oil
  • 1 lb Ground Turkey 93% lean is recommended
  • 1/2 cup Yellow Onion finely chopped
  • 1 can (8 oz) Water Chestnuts drained and finely chopped
  • 3 Green Onions thinly sliced, green and white parts separated
For Serving
  • 1 head Butter Lettuce or iceberg lettuce, leaves separated
  • Optional Garnishes shredded carrots, chopped peanuts, cilantro, sriracha

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Chef's Knife
  • Cutting board

Method
 

Prepare Components
  1. Wash and dry the lettuce leaves carefully, keeping them whole to use as cups. Set aside.
  2. In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. In a separate tiny bowl, mix the cornstarch with 1 tbsp of cold water to make a slurry. Set both aside.
Cook the Filling
  1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and the white parts of the green onions. Sauté for 2-3 minutes until softened and fragrant.
  2. Add the ground turkey to the skillet. Use a spatula to break it up into small crumbles. Cook for 5-7 minutes, or until the turkey is browned and cooked through. Drain any excess fat if necessary.
  3. Pour the prepared sauce mixture over the cooked turkey. Stir well to combine. Bring the mixture to a simmer.
  4. Stir in the chopped water chestnuts. Give the cornstarch slurry a quick re-stir and pour it into the skillet. Continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened and coats the turkey.
  5. Remove the skillet from the heat and stir in the green parts of the sliced green onions.
Assemble and Serve
  1. To serve, spoon the warm turkey filling into the prepared lettuce cups. Top with your favorite optional garnishes like shredded carrots, chopped peanuts, or a drizzle of sriracha for some heat. Serve immediately.

Notes

Lettuce Tip: Butter lettuce is soft and pliable, making it easy to wrap. Iceberg lettuce provides a superior crunch. Use whichever you prefer! To easily separate iceberg leaves, core the head and run it under cool water; the leaves will peel off easily.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Store lettuce leaves separately. Reheat the filling in a skillet or microwave before serving.
Variations: Add finely chopped mushrooms or bell peppers along with the onion for extra veggies. For a spicy kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.