Healthy Ground Turkey Lettuce Wraps (Printable)

Seasoned turkey in crisp lettuce cups with fresh veggies and tangy Asian flavors.

# What You'll Need:

→ Meats

01 - 1 lb lean ground turkey

→ Vegetables

02 - 1 large head Romaine or Butter lettuce, leaves separated and washed
03 - 1 red bell pepper, diced
04 - 1 small carrot, shredded
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cucumber, diced

→ Sauces & Seasonings

08 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
09 - 1 tbsp hoisin sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1/2 tsp chili flakes (optional)
13 - Salt and pepper to taste

→ Toppings

14 - 2 tbsp chopped fresh cilantro
15 - 1 tbsp toasted sesame seeds
16 - 1 lime, cut into wedges

# How to Make It:

01 - Heat a large non-stick skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
02 - Add the chopped onion, garlic, and bell pepper to the turkey. Continue cooking for 3-4 minutes until vegetables begin to soften.
03 - Stir in soy sauce, hoisin sauce, rice vinegar, sesame oil, chili flakes, salt, and pepper. Cook for another 2 minutes to combine flavors.
04 - Remove skillet from heat; mix in shredded carrot and diced cucumber for a fresh crunch.
05 - Arrange lettuce leaves in shallow bowls. Spoon the turkey mixture evenly into the lettuce cups.
06 - Top with fresh cilantro and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet so cleanup is practically nonexistent
  • The combination of warm seasoned turkey and cool crisp lettuce creates this incredible texture contrast
  • You can customize toppings to match whatever's in your fridge
02 -
  • Let the turkey mixture cool slightly before filling the lettuce or the leaves will wilt too quickly
  • Pat your lettuce leaves completely dry after washing so the sauce clings to the filling instead of running off
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant and golden
  • Use a lettuce knife or plastic knife to prevent leaves from turning brown where cut

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