Did you know that making healthy Turkey Lettuce Wraps at home is so easy?
Lean ground turkey in a savory sauce with hoisin and sesame is really flavorful. This makes for a great appetizer or main dish and my family can’t get enough.
Tasty Turkey Lettuce Wraps
- These are fun to eat with lots of toppings (kind of like a taco bar).
- Add extra chopped veggies like bok choy, finely chopped mushrooms, or even celery and carrots to stretch the meal and make it even more budget friendly.
- Wrap up these tasty ingredients into a crunchy lettuce wrap, for a lower carb fave (we lettuce wrap everything from burgers to burritos!
- These tasty wraps are ready in 20 minutes, making them the perfect option any day of the week!
Ingredients for Turkey Lettuce Wraps
TURKEY: Ground turkey makes for quick cooking and is low in fat and calories. Ground chicken or pork will work too.
VEGGIES: Crunchy water chestnuts and colorful bits of diced red bell peppers add flavor. Feel free to sub in your own veggies chopped mushrooms, onions, or grated carrots for color.
Water chestnuts add a crunch that is hard to duplicate. They can be bought with the other Asian ingredients at the grocery store or online here. They’re also great in chicken salads or a stir fry recipe.
LETTUCE: Iceberg and Bibb lettuce is best for scooping and keeping in all the yummy ingredients, but any sturdy lettuce will do. Romaine is a great choice in a pinch because the leaves are long and sturdy.
How to Make Turkey Lettuce Wraps
- Prepare sauce ingredients (per the recipe below) & set aside.
- Brown turkey with garlic. Add water chestnuts & diced peppers.
- Add sauce & simmer until everything is heated through.
Once it’s all cooked up, scoop it into lettuce leaves & top with your favorite toppings.
Toppings to Serve with Lettuce Wraps
- Fresh: Cucumbers, bean sprouts, sliced bell peppers
- Flavorful: Cilantro, chopped green onion, chopped peanuts or cashews,
- Crisp: Shredded carrots, chow mein noodles, coleslaw mix or cabbage
- Spicy: Minced jalapeno, sriracha, sambal oelek
How to Store
Store the filling separate from the lettuce leaves in a covered container for up to 3 days. Reheat on the stovetop. For lettuce leaves, layer them between sheets of paper towels to absorb moisture and store them in a paper or plastic bag in the refrigerator.
More Take-Out Favorites
- Sticky Honey Chicken – sweet & spicy
- Kung Pao Shrimp – 30-minute meal
- Beef and Broccoli – quick & easy dish
- Easy Homemade Chow Mein – a family favorite
- Lemon Chicken – only 3 simple steps
Did you make these Turkey Lettuce Wraps? Be sure to leave a rating and a comment below!
Quick Turkey Lettuce Wraps
Ingredients
- 1 pound lean ground turkey
- 2 teaspoons fresh ginger minced
- 2 cloves garlic minced
- 1 can water chestnuts diced (8 ounces)
- ½ red bell pepper diced
- 1 head lettuce iceberg or bibb lettuce (washed)
- toppings as desired see notes
Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon sriracha or to taste
Instructions
- Whisk sauce ingredients in a small bowl and set aside.
- In a large pan, cook ground turkey, ginger, and garlic until no pink remains.
- Stir in water chestnuts and red pepper. Cook until pepper is tender. Add sauce and simmer until thickened and heated through.
- Serve warm, spooned into lettuce cups with your favorite toppings.
Notes
julienned cucumbers, shredded carrots, cilantro, crushed peanuts, crunchy chow mein noodles
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Turkey
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Thank you for this simple and nutritious recipe. I had a pound of turkey I needed to use soon and a head of Bibb lettuce that was on its way out, as well as a variety of left over veggies that I didn’t want to go to waste, so I was able to incorporate a bunch of veggies that might have otherwise wound up in the bin in a day or two. I decided to finely chop a small onion and some celery and sauté them with the meat and peppers. I finely chopped them so my daughter would not know they were there. For condiments, I toasted some leftover salted cashews in a pan and then chopped them up. I also finely chopped some carrots for color and crunch. I thinly sliced scallions, chopped cilantro, and had some shredded cheese. Everything went into small dishes to put on the table. This was a last-minute weeknight rush meal with a picky tween and everyone gobbled it up. The sauce was very good, I might just have made more of it and I used a generous amount of ginger paste as I didn’t have fresh. I had to omit the schiracha as my daughter is not a fan of the heat. All in all, good flavors, lots of nutrition, and a great recipe to clean out the fridge. Thank you!
So happy you enjoyed it, Leah! Your substitutions sound delicious, thanks for sharing.
Made these last night. DELICIOUS! Hint: Best to use at least 2 leaves of lettuce per roll.
So glad you loved them!