Asian Turkey Lettuce Wraps

Asian turkey lettuce wraps are a quick, easy, and healthy weeknight dinner. Lean ground turkey, ground chicken or beef is stir-fried with fresh vegetables and seasoned with Asian flavors then served in crisp lettuce leaves for a delicious low carb dinner, perfect for busy weeknights.

I developed this recipe as a healthier version of mu shu pancakes which traditionally uses scallion pancakes to encase the filling. Serve it as a main dish or as a delicious appetizer. Hoisin sauce is usually served with mu shu pancakes, but it’s somewhat sweet, not gluten free, nor is it low-carb. Since it’s always served on the side, anyone sensitive to gluten, or just avoiding sugar, can easily skip it. (This post was originally published on July 22nd, 2011)

Ingredients for Asian turkey lettuce wraps

Marinade for meat

• 20 ounce ground turkey (ground beef or pork can be substituted)
• 2 teaspoons honey
• 3 Tablespoons rice vinegar divided
• 4 Tablespoons coconut aminos (tamari or soy sauce, divided)
• 2 Tablespoons fresh garlic, minced
• 2 Tablespoons finely grated peeled fresh ginger root (divided)

Stir Fry ingredients

• 2 Tablespoons coconut oil divided
• 1 cup chopped mushrooms
• 8 oz. can water chestnuts drained and coarsely chopped
• 4 green onions cut on the diagonal
• 2 cups snow peas cut on the diagonal
• 2 cups bean sprouts plus additional for garnish if desired
• 1 Tablespoons Worcestershire sauce
• 1/2 cup chicken broth
• 1 1/2 Tablespoons sugar (coconut sugar or monk-fruit sweetener can be substituted)
• 2 teaspoons cornstarch
• kosher or sea salt and pepper to taste.

• 1 teaspoons sesame oil
• 1 head Iceberg lettuce washed and separated for “cups”.
• 1 bunch fresh mint for garnish
• 1 bunch fresh cilantro for garnish
• Hot sauce
• Hoisin sauce

How to make the turkey filling

Marinade for ground meat

• In a bowl with your hands, mix turkey, honey, 1 Tablespoon each, coconut aminos (soy sauce, or tamari) vinegar, garlic and ginger root until just combined. Marinate ground meat mixture 15 minutes. Meanwhile prepare the sauce.

Sauce

• In a small bowl whisk together Worcestershire sauce, chicken broth, sugar, cornstarch, remaining 3 Tablespoons coconut aminos (you can substitute low-sodium soy sauce or tamari) and remaining 2 Tablespoons vinegar. Set aside.

Stir Fry

• In a wok or large pan, heat 1 Tablespoons coconut oil over medium-high heat until hot, but not smoking. Saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3-4 minutes. With a slotted spoon, transfer turkey mixture to clean bowl. 

• Wipe wok. Reheat wok over medium high heat with additional Tablespoon coconut oil. When hot, stir fry mushrooms, water chestnuts and snow peas, about 1-2 minutes. 

• Return ground meat to wok, and add sauce mixture, stirring until sauce is thickened, and snow peas are tender, about 2-3 minutes. Remove wok or skillet from heat and stir in sesame oil.

• Adjust seasoning to taste with salt and pepper. Serve with mint and cilantro leaves in lettuce cups.
• Serves 4-6 as a main course. Store any leftovers in an airtight container.

How to serve Asian lettuce cups

The best lettuce for wraps are crisp lettuce leaves that can hold the filling like butter lettuce leaves, iceberg or bibb lettuce. The leaves tend to be smaller and more “cup like”. Romaine doesn’t fold as easily. To serve lettuce wraps, just set up the fillings as you would a taco bar, with lettuce, extra bean sprouts, cilantro, mint, hoisin sauce and chili oil. Everyone can make their own wraps to suit their taste. Serve it with white rice, instant pot coconut rice, jasmine rice with ginger and lemongrass or cauliflower rice on the side.

Looking for more Asian recipes?

Chicken Stir Fry

Pork and Shrimp Dumplings

Szechuan Beef Stir Fry

Asian Salad Dressing

How about Filipino Lumpia? 

Hoisin Chicken Thighs

Szechuan Pork Stir Fry

Sweet and Spicy Asian Spare Ribs