Crunchy Thai Turkey Lettuce Wraps with Peanut Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12–16 lettuce wraps)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 1 lb (450 g) lean ground turkey
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup finely diced onion
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 red bell pepper, finely diced
• 1/2 cup chopped water chestnuts (optional but crunchy)
• 1/4 cup chopped roasted peanuts, plus more for topping
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 12–16 large lettuce leaves (butter or romaine)
• 1/4 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 1 tbsp fish sauce (optional but recommended)
• 2 tbsp fresh lime juice + 1 tsp lime zest
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp toasted sesame oil
• 1–2 tsp chili-garlic sauce or sriracha (to taste)
• 2–4 tbsp water (to thin sauce)
• Salt and black pepper, to taste

Do This

• 1. Whisk peanut butter, soy, fish sauce, lime juice/zest, rice vinegar, brown sugar, sesame oil, chili-garlic sauce, and water until smooth; set aside.
• 2. Prep all veggies: shred carrots and cabbage, dice bell pepper, chop water chestnuts, cilantro, green onions, and peanuts; separate and wash lettuce leaves.
• 3. Heat oil in a large skillet over medium-high; sauté onion, garlic, and ginger for 1–2 minutes until fragrant.
• 4. Add ground turkey, season with a pinch of salt and pepper, and cook 5–6 minutes, breaking it up until no pink remains and edges are lightly browned.
• 5. Stir in carrots, cabbage, bell pepper, and water chestnuts; cook 2–3 minutes until just crisp-tender, then pour in the peanut sauce and simmer 1–2 minutes.
• 6. Turn off heat, stir in cilantro and green onions, adjust lime, salt, and chili to taste, then spoon the hot filling into lettuce leaves and top with peanuts and extra lime.

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Why You’ll Love This Recipe

• Big Thai-inspired flavor: creamy peanut, bright lime, and a satisfying chili kick.
• Crunchy and fresh from shredded veggies, lettuce cups, and roasted peanuts.
• Light but filling: lean ground turkey keeps it protein-packed without feeling heavy.
• Weeknight-friendly: everything cooks in one skillet in about 30 minutes.

Grocery List

• Produce: Garlic, fresh ginger, yellow onion, carrots, red cabbage, red bell pepper, water chestnuts (canned), green onions, fresh cilantro, limes, lettuce (butter, Bibb, or romaine hearts).
• Dairy: None required.
• Pantry: Ground turkey, neutral oil (canola, avocado, or vegetable), creamy peanut butter, low-sodium soy sauce, fish sauce, rice vinegar, brown sugar or honey, toasted sesame oil, chili-garlic sauce or sriracha, roasted peanuts, salt, black pepper.

Full Ingredients

For the Thai Peanut Sauce

• 1/4 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 1 tbsp fish sauce (optional but adds great depth)
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tsp finely grated lime zest
• 1 tbsp rice vinegar
• 1 tbsp packed light brown sugar or honey
• 1 tsp toasted sesame oil
• 1–2 tsp chili-garlic sauce or sriracha, to taste
• 2–4 tbsp water, as needed to thin to a pourable consistency

For the Turkey and Veggie Filling

• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely minced or grated
• 1/2 medium yellow onion, finely diced (about 1/2 cup)
• 1 lb (450 g) lean ground turkey
• 1 cup shredded carrots (about 1 large carrot)
• 1 cup thinly shredded red cabbage
• 1 medium red bell pepper, finely diced
• 1/2 cup chopped water chestnuts (from about 1 small can), well drained
• 1/4 cup roasted peanuts, coarsely chopped, plus more for serving
• 2 green onions, thinly sliced
• 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
• Salt and freshly ground black pepper, to taste
• Additional chili-garlic sauce or crushed red pepper flakes, to taste (optional, for extra heat)

For Serving

• 12–16 large, flexible lettuce leaves (butter/Bibb lettuce, green leaf, or romaine hearts)
• Lime wedges, for squeezing on top
• Extra chopped peanuts, cilantro, and green onions, for garnish

Step-by-Step Instructions

Step 1: Prep the Lettuce and Veggies

Separate the lettuce leaves carefully, keeping them as whole cups. Rinse them under cold water and pat very dry with a clean kitchen towel or paper towels. Dry leaves help the filling grip instead of sliding around.

Shred the carrots and red cabbage (a sharp knife, box grater, or food processor all work). Finely dice the red bell pepper. Drain and chop the water chestnuts. Thinly slice the green onions and roughly chop the cilantro. Coarsely chop the roasted peanuts for garnish. Set everything aside in small bowls so it is ready when you need it.

Step 2: Mix the Thai Peanut Sauce

In a medium bowl, combine the peanut butter, soy sauce, fish sauce (if using), lime juice, lime zest, rice vinegar, brown sugar or honey, toasted sesame oil, and 1 teaspoon of chili-garlic sauce or sriracha.

Whisk until smooth and thick, then whisk in 2 tablespoons of water. If the sauce still seems too thick to pour, add more water 1 tablespoon at a time until it reaches a smooth, pourable but still slightly thick consistency, like heavy cream. Taste and adjust: add more lime for brightness, sugar or honey for sweetness, or chili-garlic sauce for extra heat. Set aside.

Step 3: Start the Aromatics

Heat a large, heavy skillet (cast iron or stainless steel works well) over medium-high heat. Add the neutral oil. When the oil is shimmering, add the diced onion, minced garlic, and minced ginger.

Cook, stirring frequently, for 1–2 minutes until the onion softens slightly and the mixture smells very fragrant. Be careful not to let the garlic burn; if it starts to darken too quickly, reduce the heat to medium.

Step 4: Brown the Ground Turkey

Add the ground turkey to the skillet, breaking it up with a spatula or wooden spoon. Season with a small pinch of salt and a few grinds of black pepper.

Cook for 5–6 minutes, stirring occasionally and continuing to break the meat into small crumbles. Allow some pieces to brown a bit on the bottom of the pan; that light browning adds flavor. Cook until the turkey is no longer pink anywhere and the juices run clear.

Step 5: Add the Crunchy Veggies and Chili Heat

Stir in the shredded carrots, shredded red cabbage, diced red bell pepper, and chopped water chestnuts. Toss to combine with the turkey and aromatics.

Cook for 2–3 minutes, stirring frequently, just until the vegetables begin to soften but are still bright and crunchy. If you like extra heat, stir in a little more chili-garlic sauce or a pinch of red pepper flakes now, letting it bloom in the hot pan for about 30 seconds.

Step 6: Sauce It Up and Finish with Lime and Herbs

Give the peanut sauce a quick stir, then pour it over the turkey and vegetable mixture. Stir well to coat everything evenly. Let the mixture simmer for 1–2 minutes, just until the sauce is hot, slightly thickened, and clinging to the turkey and veggies rather than pooling in the pan.

Turn off the heat. Stir in the green onions, chopped cilantro, and 1–2 more teaspoons of fresh lime juice if you like an extra tangy finish. Taste and adjust seasoning: add a pinch of salt if needed, more lime for acidity, or more chili for heat. The filling should be savory, lightly sweet, peanutty, and bright with lime.

Step 7: Assemble the Lettuce Wraps and Serve

Arrange the lettuce leaves on a platter or individual plates. Spoon a generous amount of the hot turkey-peanut filling into each leaf, aiming for about 1/4–1/3 cup per wrap depending on leaf size.

Top with extra chopped peanuts, a sprinkle of cilantro and green onions, and a squeeze of fresh lime juice over each wrap. Serve immediately while the filling is warm and the lettuce is crisp. Eat by folding or rolling the leaves around the filling and enjoying in a few big bites.

Pro Tips

• Get the lettuce very dry: Wet leaves can make the wraps slippery and watery. Dry them thoroughly for the best texture.
• Do not overcook the veggies: The carrots, cabbage, and bell pepper should stay slightly crisp to provide that satisfying crunch.
• Adjust the chili gradually: Add heat in small amounts, taste, and build up. It is easier to add more than to fix a dish that is too spicy.
• Control the sauce thickness: If the filling looks dry, add 1–2 tablespoons of water or a splash of lime juice; if it is too saucy, let it simmer another minute uncovered.
• Warm the lettuce slightly: If your lettuce is very cold from the fridge, let it sit out for 5–10 minutes so the contrast between warm filling and cool lettuce is pleasant, not jarring.

Variations

• Chicken or pork swap: Use ground chicken or lean ground pork in place of turkey. Cook times and instructions stay the same.
• Vegetarian version: Substitute crumbled extra-firm tofu or a plant-based ground meat alternative for the turkey. Use soy sauce instead of fish sauce or a vegan fish sauce alternative.
• Rice bowl style: Skip the lettuce wraps and serve the turkey-peanut mixture over hot jasmine or brown rice, then garnish with the same herbs, peanuts, and lime.

Storage & Make-Ahead

Store the cooked turkey-peanut filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves, lime wedges, and garnishes separate so they stay crisp and fresh. Reheat the filling gently in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring in between, just until hot. You can also enjoy the filling cold or at room temperature for a refreshing lunch.

For meal prep, you can chop all the vegetables and whisk the sauce up to 2 days in advance, storing each component separately. When ready to eat, simply cook the turkey, add the prepped veggies and sauce, and dinner comes together in about 15 minutes.

Nutrition (per serving)

Approximate values per serving (about 1/4 of the filling plus 3–4 lettuce leaves): 390 calories; 30 g protein; 20 g fat; 23 g carbohydrates; 4 g fiber; 9 g sugar; 890 mg sodium. Actual values will vary based on exact ingredients and portion sizes.