Spicy Turkey Lettuce Wraps

I was always a little skeptical of lettuce taking the place of a tortilla. Something as perfect as a taco just shouldn't be messed with. 

What convinced me to try these lettuce wraps? I am always looking for quick and easy, healthy, low carb, low calorie, low fat, gluten free dinner ideas. What I discovered is that these wraps are super delicious and a nice twist to the taco concept with an Asian flair!

To make these pescatarian friendly, substitute the ground turkey for shrimp, they taste awesome!

Spicy Turkey Lettuce Wraps


1 pound lean ground turkey
1 tbsp extra virgin olive oil
1 tsp ground ginger
1/2 tsp garlic powder
1 tsp chili pepper flakes
Ground pepper, to taste
2 cups carrots (about 4 medium), shredded
1/2 cup onion, chopped
2 cups mushrooms, chopped
1 cup red bell pepper, sliced thin
½ cup peanuts
2 cloves garlic, minced
¼ cup teriyaki sauce
¼ cup low sodium soy sauce
½ cup (about a handful) cilantro, chopped
1 head leafy lettuce (you could use kale or baby romaine), leaves separated, rinsed and dried


In a large skillet, heat olive oil over high heat. Season ground turkey with ground ginger, garlic powder, chili flakes and pepper then add to skillet. Break up the meat with a wooden spoon as it browns. Cook about 5 minutes or until meat is almost cooked through–but still slightly pink. Remove from skillet and place into a bowl; cover loosely with foil to keep meat warm. Set aside.

Using the same large skillet, add shredded carrots, peppers and onions and cook over medium heat until vegetables soften (about 3 minutes). Mix with wooden spoon or spatula to combine ingredients.

Add mushrooms, peanuts and garlic to the skillet and mix to combine ingredients. Cook all vegetables until softened, about 4 minutes.

Add reserved browned turkey to the vegetables. Add teriyaki sauce, soy sauce and cilantro to the meat and vegetable mixture. Combine all ingredients together and cook over medium heat.

Adjust amount of herbs and sauces to taste. Lower heat and simmer, allowing all flavors to meld. Top with cilantro.

While turkey mix is simmering, prepare lettuce leaves. Use a clean dishcloth or paper towels to dry leaves well.

Divide about 1/3 cup of turkey mix among each of the lettuce leaves.

I find it helpful to start eating from the stem side and roll the leafy side up to hold in the juices and filling.


1 comment:

  1. I love lettuce wraps!!! But, I have to admit I've sort of forgotten about them of late. Thanks for the inspiration!!!


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