These Asian lettuce wraps are ready in only 15 minutes and use the BEST ground turkey filling! They're an easy, healthy copycat of the famous PF Chang's lettuce wraps.
About This Recipe
These wraps will quickly become a dinnertime favorite: they's super fast to make, healthy and tasty.
The filling is made with a classic mix of ground turkey, green onions and water chestnuts. The sauce is a lighter, healthier version of PF Chang's famous version. The result is a satisfying, crunchy, and fresh filling wrapped in a crisp lettuce leaf.
This recipe is ideal as a weeknight dinner or lunch on a busy day, or as meal prep for the week. It's naturally dairy-free and can be made gluten-free by swapping out soy sauce for coconut aminos or Tamari sauce.
Asian Lettuce Wraps Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 (8 oz) can water chestnuts
- ¼ cup green onions
- 1 head bib lettuce
- 4 cloves garlic
- 1 tablespoon grated fresh ginger
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon creamy peanut butter
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
How to Make Asian Lettuce Wraps
Step 1: Mix the sauce
In a small bowl, make the sauce: stir together the garlic, ginger, soy sauce, rice vinegar, honey, peanut butter red, pepper flakes (optional, for spice), and black pepper.
Step 2: Cook the turkey
Add the oil to a large skillet over medium high heat. Once hot, cook and crumble the turkey for 5 - 7 minutes until browned and cooked through. Drain any excess grease.
Step 3: Add the sauce
Pour the sauce into the skillet. Toss the turkey to coat it in the sauce and cook for 1 - 2 minutes.
Step 4: Add water chestnuts & green onions
Add water chestnuts and green onions to the skillet, cooking and stirring for 1 - 2 minutes. Reserve some chopped green onions for garnish (optional).
Step 5: Serve & Enjoy!
Serve warm on the bib lettuce leaves. Optionally, top with additional green onions for garnish.
Turkey: ground pork or chicken can also be used for this recipe.
Lettuce: I use Bibb lettuce in this recipe but you can use any lettuce that will hold its shape well. Iceberg, butter, or little gem lettuce are all popular alternatives.
Soy sauce: swap out the soy sauce for coconut aminos or Tamari to make this recipe gluten-free.
Honey: you can substitute your preferred sweetener in place of honey (maple syrup, brown sugar, etc).
Water chestnuts: these can be found in a small can in the condiment or Asian food section of the grocery store. I like to buy them pre-chopped for this recipe. These add a little extra crunch to the lettuce wrap filling.
Frequently Asked Questions
For lettuce wraps you want a lettuce that will hold it's shape well. I've used Bibb lettuce in this recipe but other popular options are iceberg, butter, or little gem lettuce. Check out what looks best/most fresh at the grocery store and will hold its shape.
This recipe has a mild spice level from the red pepper flakes. To make the recipe less spicy, leave them out; to make the recipe more spicy, add more flakes.
If you have leftovers, cool and store them in the fridge in an airtight container for up to 3 - 4 days. Store the cooked turkey filling separate from the lettuce leaves.