Description
These Turkey Lettuce Wraps offer a flavorful, healthy, and quick meal option featuring ground turkey stir-fried with aromatic garlic, shallots, ginger, and a medley of crunchy vegetables. Served in crisp butter lettuce leaves and garnished with cashews and scallions, they’re perfect for a light lunch or dinner packed with savory Asian-inspired flavors.
Ingredients
Scale
Oils
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
Aromatics
- 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
Main Protein
- 1 ¼ pounds ground turkey
Sauces and Seasonings
- 3 tablespoons hoisin sauce, plus more for serving
- 2 teaspoons low sodium soy sauce
- Kosher salt, for seasoning
- Black pepper, for seasoning
Garnishes and Wrap
- 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 of the oil and ingredients.
- Add Oils: Pour in 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Heat 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, developing the aromatic base.
- Add Vegetables: Stir in water chestnuts, bamboo shoots, shiitake mushrooms, and diced carrots. Stir-fry for 4 minutes until vegetables are tender yet crisp.
- Set Aside Vegetables: Remove the cooked vegetable mixture and transfer to a medium bowl. Set aside for later.
- Cook the Turkey: Return wok to high heat, add remaining 1 tablespoon vegetable oil, then add ground turkey. Stir-fry for about 4 minutes until fully cooked and no longer pink.
- Season the Turkey: Add hoisin sauce and soy sauce to the turkey. Stir thoroughly to evenly coat meat and enhance savory flavor.
- Combine & Season: Add the reserved vegetable mixture back into the pan with the turkey. Season with black pepper and kosher salt as needed. Stir well to combine and heat through.
- Assemble Wraps: Spoon warm meat and vegetable filling into butter lettuce leaves. Garnish with chopped cashews and sliced scallions. Add extra hoisin sauce if desired. Serve immediately.
Notes
- For extra heat, add more dried chili flakes or a dash of sriracha to the filling.
- Ground turkey can be substituted with ground chicken or pork if preferred.
- To keep cashews crunchy, add them just before serving rather than cooking with the filling.
- Butter lettuce is ideal for wrapping due to its pliable, tender leaves; substitute with romaine or iceberg if unavailable.
- Leftover filling can be refrigerated for up to 2 days; reheat gently on stovetop.
