Asian Turkey
Lettuce Wraps
Fresh, light, and packed with bold flavor — savory ground turkey with mushrooms, water chestnuts, and carrots tossed in a tangy hoisin-sriracha sauce, spooned into crisp butter lettuce cups. Ready in 20 minutes and impossible to feel bad about eating.
- Turkey Filling
- 1 lb extra lean ground turkey
- ½ cup carrots, finely chopped
- ½ cup mushrooms, finely chopped
- ¼ cup water chestnuts, chopped
- 4 cloves garlic, minced
- Sauce
- ¼ cup hoisin sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sriracha
- To Serve
- 6 butter lettuce leaves
- — sliced green onions (optional)
- — chopped peanuts (optional)
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1
Mix the sauce
In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, and sriracha. Taste and adjust — add more sriracha for extra heat or a splash more rice wine vinegar for tang. Set aside.
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2
Brown the turkey
Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the ground turkey and cook, breaking it into fine crumbles, until browned and cooked through, about 5–6 minutes. Drain any excess liquid.
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3
Cook the vegetables
Add the garlic, carrots, and mushrooms to the skillet with the turkey. Cook for 3–4 minutes, stirring frequently, until the mushrooms have softened and the carrots have started to tenderize. Stir in the water chestnuts and cook for 1 minute more.
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4
Add the sauce
Pour the sauce over the turkey and vegetable mixture. Toss everything together and cook for 1–2 minutes until the sauce is absorbed and everything is well coated. Remove from heat.
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5
Assemble & serve
Separate the butter lettuce leaves and arrange on a plate or board. Spoon the turkey filling into each lettuce cup. Top with sliced green onions and chopped peanuts if desired. Serve immediately while the filling is warm.
- Water chestnuts are the secret: Don't skip them — they stay crunchy even after cooking and give these wraps that signature texture you get at restaurants.
- Chop everything small: Fine, uniform pieces of carrot, mushroom, and water chestnut mean every bite has a little of everything and the filling sits neatly in the lettuce cup.
- Adjust the heat: One tablespoon of sriracha gives a mild-to-medium kick. Reduce to 1 teaspoon for a milder version or add more for serious heat.
- Make it a meal prep staple: The turkey filling keeps in the fridge for up to 4 days. Store separately from the lettuce and assemble fresh each time — the filling also reheats well in a skillet or microwave.
- Serve family style: Set out the filling, lettuce cups, and all the toppings separately so everyone can build their own wraps at the table.