TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings


  • 1-1/4 pounds extra-lean ground turkey
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • 1/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons reduced-fat creamy peanut butter
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 4 green onions, chopped
  • 10 Boston lettuce leaves
  • Additional hoisin sauce, optional

Nutritional Facts

2 filled lettuce wraps: 275 calories, 8g fat (1g saturated fat), 45mg cholesterol, 686mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.


  1. In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.
  2. Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.
  3. Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired. Yield: 5 servings.
Originally published as Asian Turkey Lettuce Wraps in Healthy Cooking April/May 2008, p37

Reviews for Asian Turkey Lettuce Wraps

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
isanchez User ID: 1671060 251949
Reviewed Jul. 27, 2016

"Very yummy & tasty! Even my teenagers loved it. I used regular creamy peanut butter as it was what I had on hand. I also couldn't find Boston lettuce, so I used butter lettuce & it worked just fine. I used a frozen Asian Vegetable Stir Fry with water chestnuts & loved the crunchiness of it."

sdipiazza User ID: 2106899 248889
Reviewed May. 31, 2016

"We made this into a stir fry over rice instead of lettuce. We really didn't care for it. The turkey was bland and the sauce was cloying and not very flavorful."

tt2b123 User ID: 1638440 247109
Reviewed Apr. 15, 2016

"Good recipe but I probably wouldn't make it again."

ooh! User ID: 5628505 246208
Reviewed Mar. 28, 2016

"Best as an appetizer."

chefheidi18 User ID: 8210724 242189
Reviewed Jan. 20, 2016

"It was tasty. It had good flavor and no flavor was overpowering. We couldn't find Boston lettuce, so we used Butter Leaf instead."

xlsalbums User ID: 5254917 230567
Reviewed Aug. 2, 2015

"very tasty and flavorful"

PRBakingQueen User ID: 5825227 219788
Reviewed Feb. 5, 2015

"The secret is in the sauce! So flavorful and yummy. I omitted the ginger-root and added a can of water chestnuts for added crunch. I made it my a wok and it was done in 30 minutes with no prep before. Leftovers were even better."

mumsay User ID: 7742579 219194
Reviewed Jan. 29, 2015

"i made this as is with the exception of romaine instead of Boston. I put it in a flour tortilla - more carbs and calories - but it was great. Tomorrow I'll eat it in the lettuce wrap."

dianneliso User ID: 6712440 218926
Reviewed Jan. 26, 2015

"Doubled the recipe and so glad I did...gave us mucho leftovers!! Added sliced water chestnuts otherwise followed recipe verbatim. Absolutely delicious...couldn't stop eating it and then looked forward to leftovers next day. Used iceberg, romaine and Boston and each was fantastic! Do yourself and your family a favor and try this recipe!"

DebbieT User ID: 221944 215489
Reviewed Dec. 21, 2014

"I made this recipe as is and it was delicious. Boston lettuce was too flimsy and I would use iceberg lettuce next time. The next day, we had leftovers and put it in fajita wraps. Still delicious."

Loading Image