Garlic and Ginger Turkey Lettuce Wraps

published Jan 6, 2021
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Garlic and Ginger Turkey Lettuce Wraps

These quick and easy lettuce wraps are filled with a satsifying combination of ground turkey and toasted cashews.

Serves4

Prep10 minutes

Cook6 minutes to 9 minutes

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Credit: Joe Lingeman

If you’re a fan of restaurant-style lettuce wraps and are searching for a quick weeknight recipe, these are for you. They’re filled with a flavorful combination of ground turkey, cashews, ginger, and garlic, and are ready in less than 20 minutes. Serve them as an appetizer or devour them for dinner — they’re delicious either way.

Credit: Joe Lingeman

3 Tips for Making the Best Lettuce Wraps

Before you head into the kitchen to make these turkey lettuce wraps, a few tips.

1. Feel free to swap out the cashews for peanuts or any other nut. If you’re not a fan of cashews, try replacing them with peanuts, almonds, or any other nut you have on hand.

2. Wait to season the filing until the very end. Soy sauce and hoisin give the filling a generous amount of salt, so hold off on seasoning it until after you cook it. You might not need to add any additional salt at all.

3. Use a hearty variety of lettuce that can hold up to the filling. I like to use butter lettuce to make these wraps, but Bibb or romaine would also work well. Just avoid delicate greens (such as spinach) that are prone to wilting.

Garlic and Ginger Turkey Lettuce Wraps

These quick and easy lettuce wraps are filled with a satsifying combination of ground turkey and toasted cashews.

Prep time 10 minutes

Cook time 6 minutes to 9 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 cloves

    garlic

  • 1 (2-inch) piece

    ginger

  • 2 tablespoons

    peeled and minced fresh ginger

  • 1/2 cup

    toasted cashews

  • 1/3 cup

    fresh cilantro

  • 1

    head butter lettuce

  • 1 tablespoon

    toasted sesame oil

  • 1 pound

    ground turkey

  • 2 tablespoons

    hoisin sauce

  • 2 tablespoons

    tamari or soy sauce

Instructions

  1. Mince 2 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 2 tablespoons. Coarsely chop 1/2 cup toasted cashews and 1/3 cup fresh cilantro. Remove 10 leaves from 1 head butter lettuce.

  2. Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, 2 to 3 minutes. Add 1 pound ground turkey and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes.

  3. Add the cashews, 2 tablespoons hoisin sauce, and 2 tablespoons soy sauce. Remove from the heat and stir in the cilantro. Divide the mixture onto the lettuce leaves and serve immediately.

Recipe Notes

Gluten-free: To make this dish gluten-free, use tamari or gluten-free soy sauce, and gluten-free hoisin sauce.

Storage: Leftover filling can be refrigerated in an airtight container up to 4 days. Reheat before serving in lettuce leaves.