Intro
Hi, I’m Dulcia. These Asian Turkey Lettuce Wraps are one of my go-to quick lunches. They are bright, slightly sweet, and have a nice crunch from the water chestnuts. I love how easy they are to make, and how versatile the filling is.
Origins
Lettuce wraps are a popular handheld dish across many Asian cuisines, offering a lighter alternative to buns or rice. For more on lettuce and its varieties, see the Wikipedia entry on lettuce: https://en.wikipedia.org/wiki/Lettuce
Ingredients
- 1 1/4 lb. lean ground turkey (or ground chicken)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/8 teaspoon ground ginger
- 4 green onions, thinly sliced
- 1 8 oz can sliced water chestnuts, drained and coarsely chopped
- 3 tablespoons hoisin sauce
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons roasted red chili paste
- Pinch of salt
- 12 Bibb/Butter lettuce leaves
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
- Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
- Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
- Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy.
Turkey Lettuce Wraps
- Total Time: 20 mins
- Yield: 12 wraps 1x
Description
Light, flavorful turkey (or chicken) filling served in crisp Bibb or Butter lettuce leaves for an easy, low-carb meal.
Ingredients
- 1 1/4 lb. lean ground turkey (or ground chicken)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/8 teaspoon ground ginger
- 4 green onions, thinly sliced
- 1 8 oz can sliced water chestnuts, drained and coarsely chopped
- 3 tablespoons hoisin sauce
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons roasted red chili paste
- Pinch of salt
- 12 Bibb/Butter lettuce leaves
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add turkey, garlic and ginger and cook about 6 minutes or until turkey is browned, stirring to crumble.
- Combine turkey mixture, green onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar and roasted red chili paste, then drizzle over the turkey mixture and toss to coat completely.
- Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy.
- Prep Time: 10 mins
- Cook Time: 10 mins
Tips
- Use lean ground turkey to keep the wraps light, but ground chicken also works well.
- For even crispier bites, drain the cooked turkey on a paper towel briefly before tossing with the sauce.
- Always follow safe handling and cooking practices for ground poultry. For general poultry safety guidance, see the USDA: https://www.usda.gov/
- Prepare the sauce in advance to speed assembly.
Variations
- Spice it up: add sriracha or extra chili paste for heat.
- Veggie boost: stir in finely chopped carrots or bell peppers.
- Gluten-free: use tamari in place of soy sauce.
FAQ
Q: Can I make the filling ahead of time?
A: Yes, store the cooked, cooled filling in an airtight container in the refrigerator for up to 3 days. Assemble just before serving.
Q: Can I use iceberg lettuce instead of Bibb?
A: Yes, iceberg or romaine leaves both work. Bibb is tender and slightly sweet, which I prefer.
Q: What temperature should ground turkey reach?
A: Cook ground turkey to an internal temperature of 165 F to be safe.
Conclusion
These Asian Turkey Lettuce Wraps are a fast, healthy, and customizable meal. I hope you make them this week, they are one of my favorite easy lunches when I want lots of flavor and minimal fuss.