Asian Turkey Lettuce Wraps

Makes 4 Servings
serve with:
Print Recipe


  • 12 ounces (340g) lean ground turkey
  • 1 tablespoon (15ml) coconut oil
  • 1 bulb garlic flower, minced
  • ⅛ tablespoon (1ml) fresh ginger, shredded
  • 4 green scallions, thinly sliced
  • 1 can sliced water chestnuts, drained and coarsely chopped
  • ½ cup (120ml) portobello mushrooms, chopped
  • 3 tablespoons (45ml) rice vinegar
  • 2 tablespoons (30ml) maple syrup
  • 2 teaspoons (10ml) Sriracha, or Habanero chili sauce
  • ⅛ teaspoon (.625ml) salt
  • 12 Boston lettuce leaves


  • shredded carrots
  • bean sprouts
  • chopped fresh cilantro
  • peanuts, crushed


  • 3 tablespoons (45 ml) low-sodium soya sauce
  • ½ tablespoon  (7.5 ml) sesame oil
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) wasabi mustard
  • ¼ cup (60 ml) water



Brown turkey in coconut oil in a large skillet, over medium-high heat, until no longer pink. 

Add the mushrooms, scallions, garlic flower and water chestnuts.

Cook 2-5 minutes, until the mushrooms soften. 

In a small bowl, mix sriracha sauce, maple syrup and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat. 

Whisk together the soy sauce, vinegar, honey, wasabi mustard, sesame oil in ¼ cup (60 ml) water, and pour dipping sauce into a small bowl.

Serve turkey-veg mix with lettuce leaves on the side, as you would do for fajitas. 

Serve hot. 


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