Asian Lettuce Wraps


  • 3 teaspoons olive oil, divided
  • 1 pound ground turkey
  • 4 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons sesame oil
  • 1 teaspoon honey
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon peeled and minced fresh ginger
  • ½ cup sliced green onions, white and light green portion
  • 1 medium carrot, peeled and shredded
  • 1 8 ounce can water chestnuts, drained and chopped small
  • 1 large head romaine lettuce


  1. Heat 1 ½ teaspoons oil in a non-stick skillet over medium-high heat.
  2. Add turkey then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it is fully cooked through, about 3 minutes longer.
  3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
  4. Drain of excess liquid from turkey then push to one far side of pan and pull that side of pan off heat.
  5. Heat remaining 1 ½ teaspoons oil in now empty side of skillet.
  6. Add green onions and carrots and sauté 1 ½ minutes. Add in garlic and ginger and sauté 30 seconds longer.
  7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
  8. Serve warm in lettuce leaves.



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