Thai Turkey Lettuce Wraps
I’m always in search of weeknight dinners that are fun, easy and pack a serious flavor punch. These Thai Turkey Lettuce Wraps check off all the boxes.
Weekdays are long and horrible enough as it is. If dinner’s not fun, easy and flavorful, why are we even bothering?! I believe that every dinner should be a mini-celebration of making it to the end of the day—add a glass of wine and you’ve got a Monday night party!
Thai Turkey Lettuce Wraps are based off of the old Cheesecake Factory appetizer. Remember those?! They were amazing. In all honestly, I probably would have forgotten them entirely, but they use to be Luke’s favorite. He would order them almost every time that we went—and I never complained about the leftovers (because there were always leftovers from Cheesecake!).
The Cheesecake version had three different sauces and a whole slew of toppings, so we narrowed it down to our faves: shredded carrots, marinated cucumbers and peanut sauce. And we swapped the vermicelli noodles for crunchy chow mein noodles.
Serve ’em up in some butter lettuce cups and you’re in heaven!
PSA: The actual eating of these Thai Turkey Lettuce Wraps is the bain of my existence. They look gorgeous, but once I get all the toppings into the lettuce cup and try to “wrap” it, all hell breaks loose: Stuff starts to fall out both ends, sauce starts leaking down my hand and the lettuce eventually rips apart. I always end up grabbing a fork and dealing with the leftover chaos—because they’re so delicious I refuse to miss a bite.
If you want to be smarter than me (I highly suggest it), prep all the ingredients and then rip the lettuce into shreds and make a Thai Turkey Lettuce Wrap-Salad. I promise it’ll be still perfectly delicious!
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 inch fresh ginger grated
- 1 garlic clove crushed
- 1/4 teaspoon red pepper flakes
- 1 carrot grated
- 1 head butter lettuce
- 1/2 cup chow mein noodles
- 1/2 cucumber partly peeled and seeds removed
- 1/2 teaspoon sesame oil
- 1/2 teaspoon rice wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon peanut butter
- 2 tablespoons soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon chili garlic sauce
- 1/8 teaspoon fish sauce
- 1/8 teaspoon ground ginger
- 1/4 cup water
For the marinated cucumbers: Cut the cucumber into small pieces. Then toss them with the sesame oil, rice wine vinegar, salt, sugar and red pepper flakes. Set aside.
For the peanut sauce: Mix together the peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, fish sauce, ground ginger and winter.
In a large saute pan, heat the olive oil and sesame oil over medium heat. Stir in the garlic, ginger and soy sauce and let them cook for 2 minutes. Add in the turkey and cook for 10-12 minutes until cooked through.
Serve in lettuce cups and top with grated carrots, chow mein noodles, marinated cucumbers and peanut sauce.