Asian Turkey Lettuce Wraps

Barbara Kavorkian


A little on the lighter side and low fat. Great for a lighter snack or lunch. Wonderful with a side pasta salad. Great way to use up leftover turkey.


★★★★★ 1 vote

2 ( approx 2 1/2 cups or about 8 wraps)
10 Min
15 Min



  • 1/2 lb
    ground turkey
  • 1 tsp
    canola oil
  • 2 clove
    garlic, minced
  • 1 1/2 tsp
    minced fresh ginger
  • 1/4 tsp
    kosher salt
  • 2 c
    bagged coleslaw mix with carrots
  • 1/2 can(s)
    (8oz can) sliced water chestnuts, rinsed and minced
  • 1/4 c
    sliced green onions (thin slices in diagnal)
  • 2 Tbsp
    low sodium soy sauce
  • 1/2 tsp
    sesame oil
  • 1/2
    lemon, zested and juiced (about 2 tsp juice)
  • 2 dash(es)
    hot sauce (more or less to taste)
  • 2 Tbsp
    roughly chopped cilantro
  • 8 large
    ice berg lettuce leaves

  • 4 Tbsp
    low sodium soy sauce
  • 4 Tbsp
    rice vinegar
  • 3 Tbsp
  • 2 tsp
  • 1-2 tsp
    freshly minced ginger

How to Make Asian Turkey Lettuce Wraps


  1. Heat a very large skillet to medium-high heat on the stove top. When hot, add canola oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground turkey and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (If there is a lot of excess liquid, spoon out excess so the turkey can cook and not boil.) Add coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage/slaw starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
  2. Prepare dipping sauce by combining all ingredients in a bowl and whisk to combine.
  3. To serve take a few lettuce leaves and make an assembly line. Place turkey mixture in the leaves and serve on a platter or plates with a side of sauce.

Printable Recipe Card

About Asian Turkey Lettuce Wraps

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