Turkey Lettuce Wraps

A few years ago, my husband and I volunteered to host a local Facebook party at our home.  Besides getting to meet some of my online friends in person, I was introduced to some delicious dishes that were brought over that night.  One of which was Turkey Lettuce Wraps.  The lettuce wraps were so fresh and tasty, I couldn’t get enough of them. I must have eaten 4 wraps and forced myself to stop so that others would be able to try them.  Needless to say, I asked for the recipe and was told the recipe was on the PF Chang’s website. Well, by the time I got around to search for it, that particular recipe was no longer online.  The website did have a recipe for Ginger Chicken Lettuce Wraps which I used as a guide for this great lettuce wrap recipe using ground turkey instead of ground chicken.


16 Boston, bibb or butter lettuce leaves

1 pound ground turkey or chicken breast

1 large onion, chopped

2 tablespoons minced garlic

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce

2 teaspoons minced fresh ginger

1 tablespoon red wine vinegar or rice wine vinegar

2 teaspoons Asian hot chili sauce (I use Sriracha) other substitutes: 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes.

1 can (8 ounce size) sliced water chestnuts, drained, finely chopped (u can leave this ingredient out and it wont mess up the taste)

1 bunch green onions, thinly sliced

1/4 cup dry roasted peanuts (chopped) or cashews

1 1/2 – 2 cups fried Maifun rice sticks  (see note)

Peanut oil or Vegetable oil for frying rice sticks



Rinse lettuce leaves, keeping them whole. Pat dry or Set aside to air dry.


Cook turkey in a wok or large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in peanuts.


Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center.

I made jasmine rice to accompany the dish and used it as the first layer in the wraps to help hold it all together.  We then spooned meat mixture into lettuce leaves topped it with the fried rice sticks and ate it like a taco.



Follow the directions on the package for frying the maifun rice sticks ~ I poured 2 inches of peanut oil into a pan and heated it to around 400 degrees F. Add the maifun (like a handfull), and when it puffs up and floats to the top remove it immediately to a paper towel. I have to admit, watching the maifun puff up was my favorite part of  making this dish! (yes, I must be easily entertained).




About the Author

Hi. I’m Giselle. Self driven entrepreneur, web enthusiast, blogging noob. I look forward to sharing informative or money saving discoveries found while surfing the web *ka-ching*. Giselle is a happily married, mom of 2, addicted to Anthropologie and HGTV. She enjoys yummy food, warm climate travel, home decor, music, saving money , and an unfathomable number of other things.

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    1.  @RoyAnthonyRodilSolis Let me know how it turns out! :)  I have modified version that I plan to test out with my Gluten Free crowd.

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