Turkey lettuce cups with a Thai chili-lime ginger sauce and/or a sweet & sour dipping sauce are perfect for kids and adults alike. Packed with veggies, delicious for an easy weeknight dinner, and the leftovers are great for lunch the next day!
What is the Best Kind of Lettuce to Use for Lettuce Wraps?
To make a great lettuce wrap, you need to use a type of lettuce that has a large enough leaf and that will hold it's shape. Iceberg lettuce and butter lettuce both work really well for wraps.
Are There Nuts in Lettuce Wraps?
Some lettuce wraps that you buy from the store or restaurants may have a filling or a sauce accompanying it that contains nuts, but usually, lettuce wraps are a nut-free meal. This recipe, in particular, contains zero nuts.
How Do You Separate Lettuce for Lettuce Wraps?
Begin by cutting out the core of the lettuce and getting rid of any wilted, not so fresh leaves. Gently wash the lettuce with cold water. The water will help loosen the leaves so that they separate out. Peel off the individual leaves and place to one side, ready to be filled later.
How Many Lettuce Wraps is One Serving?
This entirely depends on your filling and the size of the lettuce wraps. As a general rule, 2-3 lettuce wraps will equal one serving.
How Do You Store Lettuce Wraps?
Once assembled with the filling inside the wrap, lettuce wraps are hard to keep fresh even in the fridge. They will keep in the fridge for a very short while - a day or two at most. However, you can make the filling ahead and store it separately from the lettuce in the fridge, then assembling just before eating.
How Do You Keep Lettuce Fresh and Crisp?
The keep lettuce fresh in the fridge, pat dry your individual leaves of lettuce and layer them with pieces of kitchen towel between each leaf. Store in an airtight container in the fridge, more specifically in the crisper drawer if you have one.
How to Make Turkey Lettuce Wraps
You will need the following ingredients to make the turkey lettuce wraps.
Preheat a large pan over medium-high heat. Add in the diced carrot, broccoli rabe, and onion. Season the vegetables with salt and pepper. Cook the vegetables through until the onions turn translucent. This should take around 5-8 minutes, stirring the mixture occasionally.
Next, add in the diced tomato. Continue to cook for 2-3 minutes until the tomatoes have softened and most of the liquid has evaporated.
Now you're ready to add in the ground turkey. Season the turkey with salt and pepper. As it starts to cook, break it up into equal sized small pieces with a wooden spoon to make sure it cooks evenly.
The mixture is cooked when most of the liquid is evaporated which should take another 5-8 minutes.
Turn off the heat and then add in the frozen peas. Mix the peas well with the rest of the turkey filling. The heat from the mixture will thaw the peas. Cover the finished turkey filling until ready to serve.
You can make the delicious addition of Thai chili-ginger sauce by mixing the fresh ginger, garlic, red pepper flakes, soy sauce, lime juice, apricot jam and chopped cilantro by hand in a bowl or a food processor.
Likewise, to make the sweet & sour sauce, you will need to mix the apricot jam and apple cider vinegar in a bowl or a food processor.
With both the filling and the dipping sauces ready, spoon a helping of the turkey filling into each lettuce cup and serve!
Looking for more healthy poultry recipes?
Check out some of my favorites like:
- Boneless Skinless Chicken Thighs
- Cast-Iron Mustard chicken
- Wine-Roasted Sheet Pan Chicken Thighs
- Gondi (Persian Chickpea & Turkey Dumplings)
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Turkey Lettuce Wraps with Thai Chili Ginger and Sweet & Sour Dipping Sauces
- 1 carrot finely diced
- 3 cups broccoli rabe chopped
- ½ cup red onion diced
- 1 cup green peas frozen
- 2 vine tomatoes diced
- 1 1b ground turkey
- 3 tbsp avocado oil
- Salt & pepper
- 2 heads butter lettuce
Thai Chili Ginger Sauce
- 1 tbsp ginger grated
- 2 cloves garlic minced
- Pinch red pepper flakes
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 3 tbsp apricot jam
- ¼ cup chopped cilantro
Sweet & Sour Sauce
- ½ cup apricot jam
- 2 tbsp apple cider vinegar
- Preheat a large fry pan over medium high heat. Add the carrot, broccoli rabe, and onion. Season with salt and pepper. Cook until onion is translucent, 5-8 minutes, stirring occasionally.
- Add the diced tomato. Cook 2-3 minutes until softened and most of the liquid is evaporated.
- Add the ground turkey. Season with salt and pepper. Break it up into equal sized small pieces with a wooden spoon as it cooks to ensure it cooks evenly and most of the liquid is evaporated, 5-8 minutes.
- Turn off the heat and add the frozen peas. Mix well. Cover until ready to serve.
- Make the thai chili ginger sauce by mixing all ingredients in a bowl or food processor.
- Make the sweet & sour sauce by mixing the jam and apple cider vinegar in a bowl.
- Serve with butter lettuce and dipping sauces.