OttoChef AI Logo
OttoChef AI
Sign InGet Started
Teriyaki Turkey Lettuce Wraps

Teriyaki Turkey Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
5
Calories
245
Chef's Note

For the crispest lettuce wraps, chill your lettuce leaves in ice water for 10 minutes before drying them thoroughly. This simple step enhances their texture and makes them more pliable for wrapping. If preparing ahead, store the filling and lettuce separately and assemble just before serving to prevent soggy wraps.

Tags
turkey
lettuce wraps
asian-inspired
high-protein
low-carb
quick
weekday
gluten-free
dairy-free
teriyaki
Ingredients

  • 1 pound ground turkey

  • 1 tablespoon olive oil

  • 3 cloves, minced garlic

  • 1 tablespoon, grated ginger

  • 1 medium, diced red bell pepper

  • 2 medium, grated carrots

  • 8 ounces, drained and diced water chestnuts

  • 4 thinly sliced green onions

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 2 tablespoons honey

  • 1 teaspoon sesame oil

  • 1 teaspoon cornstarch

  • 2 tablespoons water

  • 15 large leaves butter lettuce leaves

  • 1 tablespoon sesame seeds

  • 2 teaspoons (optional) sriracha sauce

Instructions
  • 1

    Wash and dry the butter lettuce leaves carefully, keeping them intact. Set aside.

  • 2

    In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of honey, and 1 teaspoon of sesame oil to make the teriyaki sauce base.

  • 3

    In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.

  • 4

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

  • 5

    Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the skillet and sauté for 30 seconds until fragrant.

  • 6

    Add 1 pound of ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 5-6 minutes until no longer pink.

  • 7

    Add 1 diced red bell pepper and cook for 2 minutes until slightly softened.

  • 8

    Stir in 2 grated carrots and 8 ounces of diced water chestnuts. Cook for another 2 minutes.

  • 9

    Pour the teriyaki sauce mixture over the turkey mixture and stir to combine.

  • 10

    Add the cornstarch slurry to the skillet and stir continuously as the sauce thickens, about 1-2 minutes.

  • 11

    Remove from heat and stir in 3/4 of the sliced green onions, reserving some for garnish.

  • 12

    To serve, spoon approximately 1/3 cup of the turkey mixture onto each lettuce leaf.

  • 13

    Garnish with remaining green onions, 1 tablespoon of sesame seeds, and sriracha sauce if desired.

Nutrition Information (per serving)
245
Calories
22g
Protein
15g
Carbs
12g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!