Turkey Lettuce Wraps
These Turkey Lettuce Wraps are the ultimate fresh-but-satisfying meal you didn’t know you needed. They’re juicy, zesty, packed with flavor, and wrapped in crisp butter lettuce — aka crunchy little hugs of happiness. Perfect for quick lunches, healthy dinners, or lazy weekend cravings.
Equipment
- Large skillet
- Wooden spoon or spatula
- Citrus juicer or your strong hands
- Knife & cutting board
- Small bowl for peanuts, if using
- Serving plate or platter
Ingredients
- 1 lb ground turkey – she’s lean she’s light, and she soaks up flavor like a pro
- 1 tablespoon sesame oil – non-negotiable for that toasty nutty oomph
- 2 garlic cloves minced – garlic is never optional in my kitchen
- 1 tablespoon grated fresh ginger – it’s bright and spicy in the best way
- 1/4 cup low-sodium soy sauce – don’t drench just enough to make it sing
- 1 tablespoon hoisin sauce – sweet-savory goodness trust me on this
- Juice of 1 lime – brings the zing and also vibes with the cilantro later
- 1/2 cup shredded carrots – for crunch and color
- 1/4 cup chopped scallions – adds freshness like a gossip session on a walk
- Butter lettuce leaves – she’s cute she’s crisp, she’s the wrap queen
- Chopped cilantro – only if you’re into it I am... heavily
Instructions
Sizzle That Turkey Like You Mean It
- In a hot skillet, add the sesame oil and let it get nice and warm (think: not smoking, but def shimmering). Toss in the garlic and ginger — it should smell like “I’m a real cook now.” Then add the turkey. Break it up, let it brown. No gray meat allowed. If it starts to clump, no worries — just show it who's boss with your spatula.
Sauce It Up, Honey
- Once that turkey’s cooked through, stir in the soy sauce and hoisin. Let it bubble and soak into the meat for 2–3 minutes. Add the lime juice and stir. Don’t panic if it smells a little too strong — once it hits the lettuce, it balances out. I promise.
Add the Crunch Crew
- Toss in the shredded carrots and scallions. Don’t cook ‘em too long — you want texture, not mush. This is also where you can freestyle. Bell peppers? Mushrooms? That half zucchini in your fridge? Go for it, girl.
Wrap and Roll, Bestie
- Scoop the warm filling into butter lettuce leaves. Top with cilantro (or not — I know it’s a love/hate thing), sprinkle peanuts, and boom. Bite-sized joy that makes you feel like a clean-eating goddess.
Notes
- Can’t find butter lettuce? Iceberg or romaine hearts are great swaps — crisp and hold up well.
- Make it veggie: Sub tofu or mushrooms for turkey — just squeeze out extra moisture first.
- Make it spicy: Add sriracha or red chili flakes to the skillet sauce.
- Leftover hack: Use the filling in rice bowls or lettuce taco wraps the next day — total glow-up.
- Gluten-free version? Use tamari instead of soy sauce + hoisin-free dressing.