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Light and refreshing Turkey Lettuce Wraps, an  healthy Asian option for this spring. We spent the morning testing new recipes and WOW, this one is tasty, filling and easy to make. The health benefits of the bell peppers, ginger, garlic and turkey are pretty enticing as well. Make sure you don’t over cook your veggies to keep the most nutrients in them. Come on foodies! Send us your pictures through Facebook when you, make this at home!
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Turkey Lettuce Wraps
Turkey Lettuce Wraps
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Season turkey with salt and pepper.
  2. Heat olive or grape seed oil in a saucepan over medium heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
  3. Add onions and cook for 2 minutes, add bell peppers and garlic to the saucepan. Cook, stirring frequently, until al dente for 2 minutes.
  4. Stir in hoisin sauce, Braggs aminos, ginger and ground turkey until well combined. Add a touch of the sesame oil to taste.
  5. To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf. Add sunflower seeds for the crunchiness and cilantro or basil leafs for extra aroma. You can also add drops of the garlic chilli sauce for spiciness.
  6. Enjoy!
Recipe Notes

Even thou the flavor will change if you have picky eaters you may want to tweak the recipe a little bit by omitting the Hoisin sauce, the scallions and the cilantro.

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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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