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    Home ยป Recipes ยป Chicken and Turkey Recipes

    Ground Turkey Lettuce Wraps

    Published: Jan 27, 2014 ยท Modified: May 10, 2022 by Sally Cameron ยท This post may contain affiliate links ยท 6 Comments

    4329 shares
    Ground turkey lettuce wraps with lettuce leaves.
    ↓ Jump to Recipe

    Perfect for hungry game-day guests or a busy weeknight family dinner, ground turkey lettuce wraps are a winner. Make the filling a day or two ahead and warm it up to serve when needed meaning less time in the kitchen. If you love PF Changs lettuce wraps, try these at home. Chicken lettuce wraps are good too, if you prefer chicken to turkey. Just try them!

    Asian Turkey Lettuce Wraps | AFoodCentricLife.com

    This is fun, healthy and satisfying food, all at the same time. Popularized by the restaurant chain, there are many versions of these lettuce wraps or lettuce cups. Lettuce leaves make a wrap or vessel to spoon savory filling into. Spoon on a little dipping sauce and chow down.

    Jump to:
    • Recipe Ingredients
    • Ground Turkey and Vegetables
    • How do You Make Lettuce Wraps?
    • Lettuce Wraps Tips
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Recipe Ingredients

    For your grocery and pantry list:

    • Vegetables: Use now peas and carrots for color and crunch
    • Coconut oil: A healthy cooking fat that blends well with the Asian flavor profile of this recipe, or use a healthy neutral oil.
    • Ginger – Use fresh or pureed in a jar or tube. I keep a jar of organic, pureed ginger in the refrigerator at all times. I love the flavor of ginger and cook with it often, plus it is anti-inflammatory and great for digestion. It is a fine puree (the jar says minced) and melts into a dish quickly. To grate fresh, peeled ginger fine, use a microplane zester.
    • Aromatics: Onion and garlic, the classic flavor partners. Green onion is nice for garnish too.
    • Meat: Ground turkey or ground chicken will work. Don't buy the super low fat packages. They will be dry and tasteless. Use 10%-15% fat.
    • Soy Sauce: I use tamari, which is wheat-free, gluten-free soy sauce, and be sure to buy the lowest sodium bottle you can (and organic).
    • Pepper: Red pepper flakes and ground black pepper.
    • Lettuce: Heads of Romaine lettuce, iceberg or butter lettuce all work.
    • Sesame seeds: Optional for garnish. (optional)

    Ground Turkey and Vegetables

    What makes this recipe a standout is using vegetables along with ground turkey for crunch, color, and more nutrition. Some recipes use water chestnuts but they are pretty tasteless and colorless. Snow peas and carrots add more punch.

    If choosing ground turkey, buy 10% and 15% fat for more flavor and less chance of ending up with a dry dish. Ground chicken works too for Asian lettuce wraps.

    Asian lettuce wraps

    How do You Make Lettuce Wraps?

    Prepping the ingredients ahead of time makes lettuce wraps go together quickly. Chop snow peas and onion, grate a large carrot (or use pre-grated carrot), saute the veggies, add ginger and garlic, add the meat and cook until no longer pink, about 10 minutes, breaking it up with a wooden spoon. The dipping sauce is easy too, just shake in a jar.

    Lettuce Wraps Tips

    The famed PF Chang's recipe uses whole iceberg lettuce leaves. I prefer to use romaine leaves or butter lettuce leaves. Choose what you like and what's best at the store. If using Romaine, 1 bag usually contains 3 heads. Trim leaves to 6″-7″. For iceberg or butter lettuce, cut off the root end and carefully separate leaves.

    Asian Lettuce Wraps|AFoodCentricLife.com

    ๐Ÿ“– Recipe

    Asian Turkey Lettuce Wraps | AFoodCentricLife.com

    Ground Turkey Lettuce Wraps

    Sally Cameron
    Ground turkey lettuce wraps (or lettuce cups ) feature ground turkey with ginger and garlic for appetizing game-day eats or an easy weeknight dinner that is serve-yourself. Chopped snow peas and carrots add vegetables, crunch and color. Spoon filling into crisp Romaine leaves and enjoy with a spoonful of sauce drizzled over the top. Note – do not add salt to this dish as tamari, even low sodium, is salty enough.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course lunch, Main Course
    Cuisine Asian
    Servings 4
    Calories 295 kcal

    Ingredients
      

    Dipping Sauce

    • โ…“ cup low-sodium tamari or soy sauce sub coconut aminos
    • 2 teaspoons ginger puree  from a jar, or fresh finely grated
    • 2 tablespoons Mirin Japanese cooking wine
    • 1 tablespoon unseasoned rice vinegar
    • 2 tablespoons water
    • ยฝ tablespoon mild honey
    • pinch of red pepper flakes optional

    Turkey Filling

    • 4 ounces snow peas 1 huge handful
    • 1 cup finely chopped onion
    • ยฝ cup grated or chopped carrot
    • 1 ยฝ tablespoons coconut oil
    • 1 ยฝ tablespoons organic ginger puree or fresh finely grated
    • 3-4 garlic cloves finely chopped
    • 1 ยผ pounds ground turkey 10%-15% fat
    • 1 tablespoon low-sodium tamari wheat-free soy sauce
    • ยผ teaspoon ground black pepper
    • 1-2 pinches crushed red pepper
    • ยผ cup chopped green onion
    • 3 hearts of Romaine or butter lettuce, iceberg head
    • 1 tablespoon Black and white sesame seeds for garnish optional

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    Instructions
     

    • Place sauce ingredients in a jar and shake to combine. Reserve for serving. Thinly slice snow peas crosswise, chop your onion and grate carrot
    • Heat coconut oil in a large fry or sauté pan over medium heat. Add onion, snow peas and carrots to the pan and cook, stirring, until vegetables are soft. Add the ginger and garlic and cook 1 minute. Add ground turkey to the pan and cook until no longer pink, breaking it up with a wooden spatula or spoon, about 10 minutes.
    • Add tamari, black and red pepper, and green onion. Stir together and serve in trimmed lettuce leaves. Drizzle with a  little of the sauce and sprinkle with sesame seeds (optional). You can also serve them family style by placing the meat in a bowl along side of a plat4e of stacked lettuce leaves.

    Notes

    If you're using iceberg lettuce or butter lettuce, cut off the root end and carefully separate leaves. 

    Nutrition

    Calories: 295kcalCarbohydrates: 17gProtein: 38gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 78mgSodium: 1064mgPotassium: 739mgFiber: 3gSugar: 8gVitamin A: 3110IUVitamin C: 23mgCalcium: 69mgIron: 3mg
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    Comments

    1. Bev Severinghaus says

      May 11, 2015 at 6:52 pm

      What is Mirin?

      Reply
      • Sally Cameron says

        May 12, 2015 at 10:58 pm

        Hi Bev. Great question! It is a sweet Japanese cooking wine made from rice. It's used often in Asian recipes. Find it at most grocery stores in the Asian aisle. BE SURE to buy a brand that does not have added sugar, glucose or corn syrup. I Buy Eden. Nothing added. Hope that helps.

        Reply
    2. Linda says

      February 24, 2014 at 9:14 am

      I made these for dinner and my daughter loved them. She loves food that she can build herself and has fun experimenting with flavors herself. I like the less carb aspect of it. I have a tip on using fresh ginger that my Mom taught me long ago to share. I freeze fresh ginger in a ziplock bag and when I remove it to use it is hard and easy to peel and grate with a microplane grater. I only peel and grate what I need for that recipe and the remainder goes back in the freezer. Thanks for the fun recipe.

      Reply
      • Sally says

        February 24, 2014 at 1:41 pm

        Good tip on the ginger Linda. Love microplanes! So glad your daughter enjoyed them.Thanks for commenting back. It makes my day to hear back from readers!

        Reply
    3. Margaret says

      February 07, 2014 at 12:30 pm

      I am new to your blog....found it by searching for almond milk recipe. I made these lettuce wraps last night.....not quite sure how they would go over with my kids (7 yr old and 5 yr old twins). They were a big hit! Everyone loved the taste and we had so much fun eating them. The kids made a mess but it was well worth it. Thanks for a great recipe.

      Reply
      • Sally says

        February 07, 2014 at 4:06 pm

        I love to hear that Margaret! So happy your family, especially your kids, enjoyed them. Thanks for reporting back!

        Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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