Description
These Turkey Lettuce Wraps are a flavorful and healthy appetizer or light meal featuring tender ground turkey and a medley of vibrant vegetables stir-fried with aromatic garlic, ginger, and a hint of chili. Served in crisp butter lettuce leaves and garnished with crunchy cashews and scallions, this easy stir-fry recipe packs a delightful combination of textures and savory Asian-inspired flavors in just 30 minutes.
Ingredients
Scale
Oils
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
Aromatics & Spices
- 4 cloves garlic, minced
- ½ cup shallots, minced
- 2 teaspoons ginger, minced
- ¼ teaspoon dried chili flakes
Vegetables
- ½ cup water chestnuts, finely chopped
- ½ cup bamboo shoots, finely chopped
- 1 cup shiitake mushrooms, stems removed and chopped
- 1 cup carrots, finely diced
Protein & Sauces
- 1 ¼ pounds ground turkey
- 3 tablespoons hoisin sauce, plus more for serving
- 2 teaspoons low sodium soy sauce
Seasonings & Garnish
- Kosher salt, for seasoning
- Black pepper, for seasoning
- ¼ cup scallion, thinly sliced, for garnish
- ¼ cup cashews, chopped, for garnish
- 1 head butter leaf lettuce, separated, washed and dried
Instructions
- Heat the Pan: Preheat a wok or large sauté pan over high heat to ensure quick and even cooking for all ingredients.
- Add Oils: Pour in 1 tablespoon vegetable oil and 1 teaspoon sesame oil into the hot pan. Heat the oils until shimmering but not smoking.
- Sauté Aromatics: Add minced garlic, shallots, ginger, and dried chili flakes to the pan. Stir-fry for about 2 minutes until fragrant to build the flavorful base.
- Add Vegetables: Stir in chopped water chestnuts, bamboo shoots, shiitake mushrooms, and diced carrots. Continue stir-frying for 4 minutes until vegetables are tender but still slightly crisp.
- Set Aside Vegetables: Transfer the cooked vegetable mixture to a medium bowl and set aside while cooking the turkey.
- Cook the Turkey: Return the wok to high heat and add the remaining 1 tablespoon of vegetable oil. Add ground turkey and stir-fry for about 4 minutes until it is fully cooked and no longer pink.
- Season the Turkey: Stir in hoisin sauce and low sodium soy sauce to the turkey, ensuring the meat is evenly coated with the savory sauces.
- Combine & Season: Return the vegetable mixture to the pan with the turkey. Season with black pepper and salt to taste, stir well to combine, and heat through thoroughly.
- Assemble Wraps: Spoon the warm turkey and vegetable filling into butter lettuce leaves. Garnish each wrap with chopped cashews and sliced scallions. Add extra hoisin sauce if desired and serve immediately.
Notes
- For a spicier kick, increase the dried chili flakes or add fresh chopped chilies while sautéing the aromatics.
- Substitute ground chicken or pork if preferred instead of turkey.
- Use iceberg or romaine lettuce as alternatives to butter leaf lettuce.
- To keep wraps low-carb, omit hoisin sauce or use a sugar-free version.
- Cashews add a nice crunch, but they can be omitted or replaced with chopped peanuts if allergies are a concern.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
