These Ground Turkey Lettuce Wraps are quick, healthy, simple to make and are full of so much flavor! They come together in no time at all. We absolutely love them!
I’ve got a delicious, easy and super quick dinner (or lunch) to share with you today.
I don’t know about where you live, but here in Utah it’s been super hot the past week. We’ve been in the upper 90s and I think we actually hit triple digits once or twice over the last few days. So the thought of turning on my oven just makes me cringe which is why these Ground Turkey Lettuce Wraps are the perfect meal to make. . . no need to turn on your oven and heat up your already hot kitchen. . . . woo hoo!
These are so crazy good. I honestly could eat them every night and not get tired of them.These lettuce wraps are perfect for an easy and super fast weeknight meal. They’re done in about 15 minutes from start to finish. I looooove meals that come together this fast.
Some fresh corn on the cob and fruit are the perfect sides to serve with these wraps. You will love these!
One more thing, my husband and I are headed for Boston Wednesday morning. I’m going to do my best to have my Wednesday and Friday posts ready before we leave, but if that doesn’t happen, I’m sorry. My husband’s aunt passed away last week and her funeral is today, so most of my day will be spent with family and I’m not going to have the time I thought I would to get my posts ready. Just remember I have oodles of past menu plans in the archives so you can pull up any of those for some dinner inspiration.
Oh and I’ve never been to Boston so if you have and you know of any amazing places we need to go or restaurants we need to try, I’d love to hear from you.
TIPS FOR MAKING THESE LETTUCE WRAPS:
- These would be equally delicious with ground chicken so feel free to use whatever you have on hand.
- If you’re worried about these having too much heat with the 1 teaspoon of Sriracha, then start with 1/2 teaspoon and add more if you want.
- We love to drizzle extra hoisin sauce on top, but you don’t have to.
- I have a few notes in the recipe about amounts of ingredients I used, so make sure you read those.
- You can use any type of green leafy lettuce for lettuce wraps, but what I think works best is Boston bib lettuce, romaine hearts or iceberg lettuce.
- 1 tablespoon sesame oil (Canola is fine)
- 1 pound ground turkey
- 1/2 tablespoon minced garlic
- 1/2 tablespoon finely grated fresh ginger
- 3/4 cup diced onions
- 1 teaspoon Sriracha
- 2 tablespoons honey
- 1/4 cup hoisin sauce
- 2 1/2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 can (8 oz) water chestnuts, drained and chopped
- 1/3 cup thinly slices green onion
- 1/2 cup shredded carrots
- 6 to 8 lettuce leaves
- Heat oil in a large skilled over medium-high heat. Add turkey, garlic, ginger and onions. Cook until lightly browned, then drain.
- Stir in Sriracha, honey, hoisin sauce, soy sauce and rice vinegar. Bring to a boil, reduce heat and simmer for 5 minutes. Fold in water chestnuts, green onions and shredded carrots. Simmer for an additional 2 to 3 minutes.
- Fill lettuce cups with turkey filling and drizzle with additional hoisin sauce, if desired.
The original recipe called for 1 tablespoon minced garlic and 1 1/2 tablespoons of fresh ginger. I adjusted those amounts according to our tastes, but feel free to use the original amounts or adjust according to what you like. It also called for canola oil, but I love the flavor of sesame oil, so use either one. I also added the shredded carrots for some more crunch and color, if you’re not a carrot lover, go ahead and leave them out.
You could also garnish these with fried rice noodles, if you’d like.
You can use any kind of lettuce leaves you like. Romaine, iceberg, or Boston lettuce are what I like to use.
I usually buy whole water chestnuts and cut them myself because I don’t like the sliced kind. Maybe it’s because I think they’re sliced super sloppy and they look awful when they’re added to food. But the other day when I bought some at the store, I found a can of “diced” water chestnuts. They were perfectly diced and so cute (I know, that sounds so stupid!) and they look good mixed in food. It was the Geisha brand.
If you’re worried about these being too salty from the soy sauce, you can use low sodium soy sauce if you’d like. I have really good soy sauce from an Asian market (my cute friend gave me some because she said it’s so much better than the stuff you buy at the grocery store) and I started with 1 1/2 tablespoons the first time I made these and ended up using the full amount (2 1/2 tablespoons). Mine is not low sodium.
- Category: Dinner
- Cuisine: Chinese
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK
Recipe Source: My mom (she thinks it came out of the a Costco magazine).