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Chinese lettuce wraps are a quick, easy, and healthy weeknight dinner. Ground turkey is stir fried with fresh Asian vegetables and served in lettuce leaves with sweet hoison sauce.
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5 from 3 votes

Chinese Lettuce Wraps

Chinese lettuce wraps are a quick and easy dish. Keep it low carb by serving cauliflower rice instead of white rice and skipping the hoisin sauce. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: Asian
Servings: 6
Calories: 207kcal
Author: Cynthia

Ingredients

Marinade for meat

  • 20 ounce ground turkey (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 minced garlic
  • 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.

To Serve

  • 1 teaspoons sesame oil
  • 1 head Ice berg lettuce washed and separated for "cups".
  • 1 bunch fresh mint for garnish
  • 1 bunch fresh cilantro for garnish

Instructions

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 (soy sauce or tamari) and remaining 2 Tablespoons vinegar. Set aside.

Stir Fry

  • In a wok or large non-stick skillet, heat 1 Tablespoons coconut oil over moderately 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

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 15g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 382mg | Potassium: 570mg | Fiber: 2g | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 27.4mg | Calcium: 30mg | Iron: 2.2mg