Can I make these wraps with another type of meat?

Absolutely! Ground chicken works as a nearly identical substitute, while ground pork adds a bit more richness. For a beef version, I'd suggest adding a touch more soy sauce to complement the stronger flavor of the meat. Each protein brings its own character to the dish while maintaining the same delicious concept.

How do I prevent my lettuce wraps from falling apart?

The key is using the right lettuce type and proper assembly. Butter lettuce has naturally cup-shaped leaves that hold fillings well. Double up leaves for extra sturdiness, and don't overfill them. Place the filling in the center rather than spread throughout, and fold from the bottom up, then the sides in—almost like wrapping a small burrito.

What can I use instead of hoisin sauce?

If you're out of hoisin, you can create a substitute with 2 tablespoons of peanut butter, 1 tablespoon of soy sauce, 1 teaspoon of honey, and a dash of five-spice powder (if available). Mix well and adjust to taste. The flavor profile won't be identical, but it captures the sweet-savory balance that hoisin brings to the dish.

Are these lettuce wraps gluten-free?

Standard hoisin and soy sauce contain wheat, making traditional preparation not gluten-free. However, you can easily adapt the recipe using tamari instead of soy sauce and gluten-free hoisin sauce (now available in many grocery stores). Always check labels carefully if preparing for someone with gluten sensitivity or celiac disease.

Turkey Lettuce Wraps Recipe

Name: Turkey Lettuce Wraps Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 tablespoons vegetable oil, divided; 1 teaspoon sesame oil; 4 cloves garlic, minced; ½ cup shallots, minced; 2 teaspoons ginger, minced; ¼ teaspoon dried chili flakes; ½ cup water chestnuts, finely chopped; ½ cup bamboo shoots, finely chopped; 1 cup shiitake mushrooms, stems removed and chopped; 1 cup carrots, finely diced; 1 ¼ pounds ground turkey; 3 tablespoons hoisin sauce, plus more for serving; 2 teaspoons low sodium soy sauce; kosher salt, for seasoning; black pepper, for seasoning; ¼ cup scallion, thinly sliced, for garnish; ¼ cup cashews, chopped, for garnish; 1 head butter leaf lettuce, separated, washed and dried

Description

Delicious and healthy Turkey Lettuce Wraps featuring ground turkey and a medley of fresh vegetables, sautéed with aromatic garlic, ginger, and seasoned with hoisin and soy sauce. Served in crisp butter leaf lettuce cups and garnished with cashews and scallions, these wraps are a flavorful low-carb meal that’s easy to prepare.

Ingredients

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Main Ingredients

2 tablespoons vegetable oil, divided
1 teaspoon sesame oil
4 cloves garlic, minced
1/2 cup shallots, minced
2 teaspoons ginger, minced
1/4 teaspoon dried chili flakes
1/2 cup water chestnuts, finely chopped
1/2 cup bamboo shoots, finely chopped
1 cup shiitake mushrooms, stems removed and chopped
1 cup carrots, finely diced
1 1/4 pounds ground turkey

Sauces & Seasonings

3 tablespoons hoisin sauce, plus more for serving
2 teaspoons low sodium soy sauce
kosher salt, for seasoning
black pepper, for seasoning

For Serving

1/4 cup scallion, thinly sliced, for garnish
1/4 cup cashews, chopped, for garnish
1 head butter leaf lettuce, separated, washed and dried

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Instructions

Heat the Pan: Preheat a wok or large sauté pan over high heat to ensure the oil and ingredients cook quickly and evenly.
Add Oils: Pour in 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Allow the oils to heat until they are shimmering but not smoking.
Sauté Aromatics: Add the minced garlic, shallots, ginger, and dried chili flakes to the hot pan. Stir-fry these ingredients for about 2 minutes until fragrant, which builds the aromatic base for the filling.
Add Vegetables: Incorporate the water chestnuts, bamboo shoots, shiitake mushrooms, and diced carrots into the pan. Stir-fry for an additional 4 minutes until the vegetables are just tender but still retain a bite.
Set Aside Vegetables: Remove the cooked vegetable mixture from the pan and transfer to a medium-sized bowl. Set aside while cooking the turkey.
Cook the Turkey: Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. Add ground turkey and stir-fry for about 4 minutes, until all the meat is cooked through and no longer pink.
Season the Turkey: Add the hoisin sauce and soy sauce to the turkey. Stir well to coat all pieces evenly and bring out the savory flavors.
Combine & Season: Add the reserved vegetable mixture back into the pan with the turkey. Season with black pepper and adjust salt and pepper as needed to taste. Stir to combine thoroughly and heat through.
Assemble Wraps: Spoon the warm meat and vegetable filling into individual butter lettuce leaves. Top each with chopped cashews and sliced scallions for crunch and freshness. Add extra hoisin sauce on top if desired and serve immediately.

Notes

For extra spice, add more dried chili flakes or a dash of hot sauce to the filling.
Serve leftover filling over steamed rice as an alternative meal.
You can substitute ground chicken or tofu for turkey if desired.
Prep the vegetables ahead of time for quicker assembly.
Butter leaf lettuce is recommended for its tenderness, but romaine hearts or iceberg leaves also work well.

Nutrition

Serving Size: 1/4 of recipe (approximately 1 wrap or portion)
Calories: 310
Sugar: 7g
Sodium: 570mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg