Asian Turkey Lettuce Wraps

Name: Asian Turkey Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 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

Chopped frozen vegetables make these Asian turkey lettuce wraps a snap. Add some chili sauce if you want to spice it up a bit. —Susan Riley, Allen, Texas

Ingredients

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

Directions

In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.
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.
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.

Nutrition 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Jennifer

Sep 12, 2017

Just okay. The peanut butter flavor was overwhelming. If I tried this recipe again I'd use a very small amount of peanut butter or omit it altogether.
isanchez

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

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

Apr 15, 2016

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

Mar 28, 2016

Best as an appetizer.
chefheidi18

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

Aug 2, 2015

very tasty and flavorful
PRBakingQueen

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

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

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!