Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce ready in 30 minutes. Perfect for meal prep, low carb appetizers, or main dish!

Asian turkey lettuce wraps garnished with green onion and peanuts and served on a platter.

This recipe is about 10 years old from my old ebook. It’s my friend’s favorite and once she lost it once again, I decided it’s time post it on iFoodReal.

I love using lettuce leaves as a wrap for a variety of dishes ranging from these healthier Asian turkey lettuce wraps without hoisin sauce to healthy chicken lettuce wraps. But I also love to make a good turkey egg roll in a bowl with shredded cabbage.

Shredded leaves transform the meal into a low carb, low calorie option while adding an extra serving of veggies. And so versatile! Perfect for dinner, as an appetizer, or a side dish.

Why You’ll Love This Recipe

  • Low carb: We use lettuce cups instead of tortillas or bread for the naturally low carb filling.
  • Quick: This 30 minute meal is quicker than takeout with equal parts prep and cook time.
  • Great for leftovers: It’s just as tasty the next day so you can cook once and enjoy it twice!
  • Bold flavors: Each bite is packed with savory, sweet, and spicy Asian flavors.

Ingredients for Asian Turkey Lettuce Wraps

This turkey lettuce wraps recipe breaks down into sauce, filling, and serving ingredients, all of which are simple and healthy.

Ground turkey, iceberg lettuce, carrots, green onion, bean sprouts, honey, peanuts, rice vinegar, sesame oil, mushrooms, soy sauce, red pepper flakes, garlic, peanut butter, ginger.
  • Ground turkey: For a healthier option in all of my ground turkey recipes I like to use extra lean ground turkey. If you have ground beef or ground chicken on hand, those work just as well.
  • Sauce: Combine low sodium soy sauce, peanut butter, toasted sesame oil, honey or maple syrup, rice vinegar, ground ginger, and red pepper flakes.
  • Brown mushrooms: We saute chopped mushrooms with ground turkey for a delicious mix of savory flavors.
  • Aromatics: Freshly minced garlic cloves and green onion sprigs.
  • Oil: Use olive oil or avocado oil for frying.
  • Lettuce leaves: I used crispy iceberg lettuce. You can also use butter lettuce or romaine lettuce.
  • Toppings: There’s a variety to choose from, I recommend bean sprouts, carrot matchsticks, chopped peanuts, and extra green onion.

How to Make Asian Turkey Lettuce Wraps

Here’s a quick overview of how to make ground turkey lettuce wraps in a few simple steps and only 15 minutes of prep. There is also a full recipe card below.

Step by step process how to prepare turkey lettuce wraps.
  • Make the sauce: Mix soy sauce, peanut butter, sesame oil, honey, rice vinegar, ginger, and red pepper flakes in a bowl. Whisk until smooth and set aside.
  • Saute turkey and mushrooms: Heat a large skillet over medium-high heat, add oil to coat, then toss in ground turkey and mushrooms. Cook for about 10 minutes until fully cooked, using a spatula to break the meat into small pieces and stirring occasionally.
  • Add the sauce: Add the garlic and green onion, and pour in the sauce. Let it saute for another 2 minutes, stirring occasionally. Then, turn off the heat.
  • Assemble the wraps: Spoon 1/4 – 1/3 cup of the warm filling into each lettuce shell, then sprinkle with bean sprouts, carrots, peanuts, and green onions.

Tips for Best Results

Here are my top tips to whip up Asian turkey lettuce wraps that will have your family and guests raving!

  • Assemble before enjoying: These taste best fresh, so wait to scoop until everyone is ready to eat.
  • Use any ground meat: Switch up the turkey with ground chicken, beef, pork, or sausage to keep this recipe exciting and new.
  • Peanut butter substitute: If you’re allergic to peanut butter use tahini or sunflower seed butter instead. If not, swap for almond butter.
  • Use any veggies: In addition to bean sprouts and carrots or instead, add water chestnuts to the filling for a delicious crunch.
  • Other toppings to add: Add shredded cabbage, thinly sliced bell peppers or cucumber, broccoli slaw, chopped cilantro, or a drizzle of sriracha.
Asian ground turkey lettuce wrap filling in a skillet with a spoon.

What Is the Best Lettuce to Use?

I stick to 3 types, here are some tips to help you choose.

  • Iceberg lettuce: PF Chang’s serves their lettuce wraps in iceberg lettuce. Their leaves are crispy but harder to roll, and the flavor tends to be more watery and bland. But I personally like its crunch!
  • Butter lettuce: Also known as bibb lettuce with large, sturdy leaves and a mild buttery flavor.
  • Romaine lettuce: Their longer leaves can be tricky to wrap but work in a pinch. Also nice and crunchy.

How to Store

Store: Don’t store assembled lettuce wraps, they become soggy and you want to serve when filling is warm. Transfer the filling to an airtight container and refrigerate for up to 3 days. When ready to eat, reheat and assemble the wraps.

Freeze: Let the turkey mixture cool, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating, then assemble when ready. Don’t freeze the lettuce.

Serving Ideas

More Recipes You’ll Love

Looking down on a platter with five turkey lettuce wraps. Shredded carrots and bean sprouts in bowls. Linen towel on a counter.
Asian turkey lettuce wraps garnished with green onion and peanuts and served on a platter.

Asian Turkey Lettuce Wraps

Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce in 30 minutes. Perfect for meal prep, appetizer or main dish!
5 from 2 votes
Servings 4 servings
Calories 387
Diet Low Calorie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


For the Sauce:

For the Filling:

  • 1 pound extra lean ground turkey
  • 8 ounces brown mushrooms chopped
  • 4 large garlic cloves minced
  • 2 green onion sprigs chopped
  • 2 teaspoons oil for frying

For Serving the Wraps:

  • 1 head iceberg lettuce leaves separated
  • 2-3 cups bean sprouts
  • 2 cups carrot matchsticks or shredded carrots
  • 1/4 cup peanuts chopped
  • 2 green onion sprigs finely chopped


  • In a medium bowl, combine soy sauce, peanut butter, sesame oil, honey, rice vinegar, ginger and red pepper flakes. Whisk well and set aside.
  • Preheat large skillet on medium-high heat, swirl oil to coat and add ground turkey and mushrooms. Saute until cooked through for about 10 minutes, constantly breaking into small pieces with spatula and stirring occasionally.
  • Add garlic, green onion and previously whisked sauce. Saute for another 2 minutes, stirring occasionally. Turn off heat.
  • Scoop 1/4 – 1/3 cup warm Filling into each lettuce shell, top with bean sprouts, carrots, peanuts and green onions and enjoy immediately.


  • Store: Refrigerate filling in an airtight container for up to 3 days. Reheat in a microwave or on a skillet before assembling the lettuce wraps. 
  • Freeze: Freeze in an airtight container for up to 3 months. Then, allow it to thaw in the fridge overnight before reheating.


Serving: 2wraps | Calories: 387kcal | Carbohydrates: 26g | Protein: 38g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 857mg | Fiber: 7g | Sugar: 14g
Course: Dinner
Cuisine: Asian
Author: Olena Osipov
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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This is a perfect weeknight recipe. I prepped it and put some on lettuce leaves and packed it to take to the softball field. Was perfect while watching the game!

    1. Love this! As a hockey mom, I totally get it. And good for you for eating healthy while being busy!

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