These ground turkey lettuce wraps were one of the first recipes I considered having made up totally on my own. I was so excited, I put TWO exclamation points in the title of my iPhone note – “Made up my own lettuce wrap recipe!!”
Inspired by PF Chang’s lettuce wraps.
ground turkey lettuce wraps recipe
- 3 lbs ground turkey
- 1-3 sweet or yellow onions
- head of bok choy (or romaine lettuce)
- can of water chestnuts, drained
- EVOO (extra virgin olive oil)
- 3 cloves garlic
- 3 square inches fresh ginger, or 3 tbsp minced ginger from fridge tube
- 3 shoots of green onion or omit
- a few splashes of soy sauce
- sriracha mayo (or other sauce for topping)
- Mince ~3 cloves garlic, ~3 square inches fresh ginger, and 3 shoots of scallion (green onion) together.
- Chop 1-3 sweet or yellow onions + the white parts of bok choy stems that stick out below where the leaf starts.
- Add 1-2 tbsp extra virgin olive oil into a wide-lipped frying pan or wok over high heat.
- Chopped onion + bok choy stems in. Get some browned char on ’em + push to sides.
- Add 3 lbs ground turkey, season with salt, pepper, and cayenne. Keep cooking on high until it cooks off all the turkey’s watery juices, then turn heat down to medium once the turkey starts searing + getting a nice browned crust.
- Add soy sauce to coat turkey + deglaze by scraping the bottom of the pan when you stir.
- Add the water chestnuts + garlic ginger scallion mix, then turn down to low for keeping warm until serving.
- Top with sriracha mayo or any preferred sauce.
I’ve served with sweet potato fries or carrot sticks in the past – toss in EVOO, garlic powder, paprika, salt + pepper, then roast in 425 degree oven for 20-30 minutes, tossing + turning halfway.