Asian Turkey Lettuce Wraps

Asian turkey lettuce wraps are a quick, easy, and healthy weeknight dinner. Lean ground turkey, pork, or ground beef is stir-fried with fresh vegetables and seasoned with Asian flavors. Served in crisp lettuce leaves they are a delicious low-carb high protein 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; 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

• Ground turkey (beef or pork can be substituted)
• Honey
• Rice vinegar 
• Coconut aminos (tamari or soy sauce, divided)
• Fresh garlic
• Fresh ginger root

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

Sauce ingredients

• Worcestershire sauce
• Chicken broth
• Coconut aminos or soy sauce
• Rice vinegar
• Sugar (coconut sugar or monk-fruit sweetener can be substituted)
• Cornstarch
• kosher or sea salt and pepper to taste.

To Serve

• Hoisin sauce
• Sriracha, chile oil, or red pepper flakes for more heat
• Sesame oil
• Iceberg lettuce washed and separated for “cups”.
• Fresh mint for garnish

How to make the turkey wraps

Marinade for ground meat

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

Sauce

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

Stir Fry

• In a wok or large pan, heat 1 tablespoon coconut oil over medium-high heat until hot, but not smoking. Saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 4-5 minutes. With a slotted spoon, transfer turkey mixture to a clean bowl. 

• Wipe wok. Reheat wok over medium high heat with additional 1 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 thinly sliced green onions, bean sprouts, and sesame oil.

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

How to serve Asian lettuce wraps

The best lettuce for wraps is 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 instant pot coconut rice, jasmine rice with ginger and lemongrass or cauliflower rice on the side.

Looking for more Asian recipes?

Chicken Stir Fry

Cold Sesame Noodles

Chicken Satay with Peanut Sauce

Sweet and Spicy Asian Spare Ribs

Asian Chicken Marinade

Pork and Shrimp Dumplings

How about Filipino Lumpia? 

Szechuan Beef Stir Fry

Asian Salad Dressing

Hoisin Chicken Thighs

Szechuan Pork Stir Fry