These takeout-inspired Turkey Lettuce Wraps put a delicious twist on the Chinese-American classic! Made with a flavorful ground turkey filling and served in crisp lettuce leaves, this is an easy and satisfying meal that’s ready in about 20 minutes.
These turkey lettuce wraps bring everything you love about classic PF Chang’s chicken lettuce wraps to the comfort of your home. The turkey filling is bursting with Asian-inspired flavors, while the lettuce cups keep every bite refreshing.
Ingredients Needed
- Olive oil
- Sesame oil – For sautéing the ground turkey.
- Ground turkey – I recommend using lean or extra-lean ground turkey.
- Yellow onion
- Garlic cloves
- Hoisin sauce – This popular Asian condiment has a rich, savory flavor and a hint of sweetness.
- Soy sauce – I use low-sodium soy sauce to help control the saltiness of the dish.
- Rice wine vinegar – The acidity helps balance the flavors. White wine vinegar or red wine vinegar also works.
- Sriracha – For a touch of fiery flavor.
- Ground ginger
- Water chestnuts – They add a satisfying crunch.
- Green onions – Use the white and green parts for extra flavor, texture, and a pop of color.
- Lettuce – Any variety of crisp and sturdy lettuce will work.
- Sesame seeds – For an optional but crunchy finishing touch!
How to Prepare
For the detailed instructions, please see the recipe card.
- Cook the ground turkey: Heat the olive oil and sesame oil in a skillet or wok. Once hot, cook the ground meat until it’s browned. Drain off the excess fat.
- Sauté the aromatics: Stir the onions, garlic, hoisin sauce, soy sauce, vinegar, ginger, and sriracha into the pan. Cook until the onions are soft.
- Add the rest: Add the water chestnuts and scallions to the pan and cook for 2 more minutes.
- Plate and serve: Spoon the turkey mixture into your lettuce leaves, garnish with sesame seeds, and enjoy!
Helpful Tips
- Sear the ground turkey undisturbed for a few seconds. This helps create a golden-brown crust on the meat.
- Taste the filling while it’s cooking so you can adjust the flavors as you go. Add salt to bring the flavors together, more soy sauce, rice wine vinegar for extra tanginess, or more ginger for warmth.
- Always use large lettuce leaves! They should be easy to hold in one hand but sturdy enough to support the filling without tearing. Feel free to use 2 leaves for added support.
Common Questions
I like to make lettuce wraps with sturdy and crisp lettuce leaves, like iceberg lettuce, butter lettuce, romaine lettuce, red leaf lettuce, or green leaf lettuce.
Yes, the turkey filling can be made 2 to 3 days in advance. After it’s cool, keep it in an airtight container in the fridge. When it’s time to eat, reheat the turkey and assemble it in the fresh lettuce leaves with your favorite toppings.
Serving Suggestions
Serve these lettuce wraps with other Asian-inspired favorites like vegetable spring rolls, egg drop soup, Thai cucumber salad, fried rice, and stir-fried vegetables.
Storage and Reheating
- Refrigerator: Once cooled, store the extra turkey filling in an airtight container in the fridge for 3 to 4 days.
- Freezer: Freeze the turkey mixture in a freezer-safe container or bag for 2 to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat the filling in a skillet on the stovetop over medium heat until warmed through. To reheat it faster, warm it in the microwave.
More Takeout-Style Recipes
Turkey Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 1 tablespoon minced fresh garlic
- ⅓ cup hoisin sauce
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons ground ginger
- 2 teaspoons sriracha or to taste
- 1 (8 ounce) can water chestnuts drained, rinsed, and diced
- ¼ cup sliced green onions white and green parts
- Lettuce leaves rinsed and patted dry with paper towels or a clean dish towel
- ½ teaspoon sesame seeds optional garnish
Instructions
- Heat olive oil and sesame oil in a skillet or wok over medium high heat. Add ground turkey and cook until turkey is fully cooked, browned, and no longer pink (about 5 to 6 minutes). Crumble turkey with a wooden spoon while cooking. Drain off fat.
- Add yellow onion, garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger, and sriracha. Stir to combine. Cook until onions are soft and translucent (about 3 minutes).
- Add water chestnuts and green onions. Cook an additional 2 minutes, or until green onions are tender, stirring frequently.
- Spoon the turkey mixture onto lettuce leaves and sprinkle with sesame seeds.
Notes
- Refrigerator: Once cooled, store the extra turkey filling in an airtight container in the fridge for 3 to 4 days.
- Freezer: For longer storage, freeze the turkey mixture in a freezer-safe container or bag for 2 to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat the filling in a skillet on the stovetop over medium heat until warmed through. To reheat it faster, warm it in the microwave.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Hollie
Made this past weekend. So delicious! Added a whole diced red pepper because I do not like water chestnuts. A very good lunch!
Thank you, Hollie – I’m so glad you enjoyed them!