Peanutty Asian Lettuce Wraps Recipe
Peanutty Asian Lettuce Wraps Recipe photo by Taste of Home
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Peanutty Asian Lettuce Wraps Recipe

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This recipe packs so much flavor into a beautiful, healthy presentation. I love to serve it as an hors d'oeuvre or as the main dish when I have folks over. It's always a hit! I usually serve it with a little extra hoisin on the side. —Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1-1/2 pounds lean ground turkey
  • 1/2 cup shredded carrot
  • 2 tablespoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 can (8 ounces) whole water chestnuts, drained and chopped
  • 1/2 cup chopped fresh snow peas
  • 4 green onions, chopped
  • 12 Bibb lettuce leaves
  • Additional hoisin sauce, optional

Nutritional Facts

2 wraps: 313 calories, 16g fat (4g saturated fat), 90mg cholesterol, 613mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.


  1. Whisk together first five ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through.
  2. Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce. Yield: 6 servings.

Test Kitchen Tips
  • Swap ground chicken or pork for the turkey, or go meat-free by substituting veggies like sliced mushrooms and broccoli slaw.
  • Try romaine or iceberg in place of Bibb for a crunchier wrap, or raddichio for a burst of color.
  • Prefer a richer and saucier filling? Just don't drain the pan after cooking the turkey.
  • Looking for a fun, packable and—bonus!—low-carb lunch? These wraps can be made and assembled ahead of time and served chilled.
  • Originally published as Peanutty Asian Lettuce Wraps in Healthy Cooking April/May 2011, p33

    Reviews for Peanutty Asian Lettuce Wraps

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    KarenKeefe User ID: 2062961 248944
    Reviewed Jun. 1, 2016

    "I usually buy a package Lettuce Wrap packet. This recipe is amazing! It is a definately keeper!"

    TGH1548 User ID: 6911003 248618
    Reviewed May. 25, 2016

    "I make this recipe all the time. I use ground chicken in place of ground turkey. The ground chicken has a little better flavor."

    mocalcook User ID: 7633888 224955
    Reviewed Apr. 16, 2015

    "waaaay too salty! good flavor, though."

    legogirl User ID: 1789166 221796
    Reviewed Mar. 1, 2015

    "Very good! Did not have any snow peas on hand. Grabbed reduced sodium soy sauce instead of the reduced sodium teriyaki sauce from the fridge. Used 6 frozen chicken tenderloins, thawed then diced, instead of turkey. Added a small amount of broccoli slaw in addition to the carrots. I used carrots that were the store bought julienned style then I cut them up with kitchen shears in a bowl. Used warmed flour tortillas instead of lettuce for the wrap. My husband said next time try chunky peanut butter. Will definitely make this again!"

    MichelleKTrapp User ID: 4802620 216352
    Reviewed Dec. 30, 2014

    "easy & Delish!"

    walkerjo User ID: 7514182 215718
    Reviewed Dec. 23, 2014

    "Reminds me of something I might have in a Thai restaurant."

    spronovo User ID: 3118526 132684
    Reviewed Jul. 31, 2014

    "This was delicious and so flavourful as others have said. Made it exactly as written and will definitely make it again!"

    TexasCookie User ID: 4277703 195787
    Reviewed Jul. 30, 2014

    "Delicious! Better than restaurant quality. A big hit at our house!"

    Oskysmom User ID: 7791535 132128
    Reviewed May. 5, 2014

    "Yum! This recipe was a hit , will definately make again. I used ground chicken, subbed red bell pepper & cole slaw mix for the snow peas & water chestnut s to use what I had.Chopped all veggies small in food processor.Added a touch of Chinese 5 spice to the sauce.Served with coconut rIce & fresh fruit.I used butter lettuce leaves(couldn't find bibb). I think endive leaves would work better. This would also work well as a filling for spring rolls, an Asian wrapp sandwich or Asian taco.."

    afoth73 User ID: 1490711 116847
    Reviewed Apr. 25, 2014

    "I made this recipe substituting cubed turkey and omitting the snow peas (personal preference) and they were amazing!! My 7 year old even loved them and rated them a 10 out of 10! Other readers were right, a little messy but definitely worth it!!"

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