Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) lean ground turkey
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced
- 1/2 cup Thai-style sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar + 1 tbsp lime juice
- 2 tsp cornstarch mixed with 2 tbsp water
- 12–16 large butter or Bibb lettuce leaves
- 2 green onions, 1 carrot, 1 small cucumber, cilantro for topping
Do This
- 1. Prep lettuce cups and toppings: rinse and dry lettuce, cut carrot and cucumber into thin matchsticks, slice green onions, and chop cilantro.
- 2. Stir sauce: in a small bowl, mix sweet chili sauce, soy sauce, rice vinegar, lime juice, and cornstarch slurry (cornstarch plus water).
- 3. Brown turkey: heat oil in a large skillet over medium-high; cook ground turkey 5–6 minutes, breaking it into small crumbles until no longer pink.
- 4. Add aromatics: stir in onion, bell pepper, jalapeños, garlic, salt, and pepper; cook 3–4 minutes until softened and fragrant.
- 5. Sauce it: pour in the sweet chili mixture, stir well, and simmer 2–3 minutes until thick, glossy, and coating the turkey.
- 6. Finish: taste and adjust seasoning with more lime, soy, or jalapeño as desired; remove from heat and stir in half the green onions and cilantro.
- 7. Serve: spoon hot turkey mixture into crisp lettuce leaves, top with carrot, cucumber, remaining green onions and cilantro, and enjoy immediately.
Why You’ll Love This Recipe
- Big flavor, light package: bold sweet heat and garlic packed into fresh, crunchy lettuce cups.
- Weeknight-friendly: ready in about 35 minutes with mostly pantry staples.
- Customizable spice level: easy to make mild or fiery with simple tweaks.
- Meal-prep friendly: the turkey filling reheats beautifully for fast future lunches or dinners.
Grocery List
- Produce: Butter/Bibb lettuce (or similar), yellow onion, red bell pepper, garlic, jalapeños, green onions, carrot, small cucumber, fresh cilantro, 1 lime, optional avocado.
- Dairy: Optional plain Greek yogurt or sour cream (for a cooling drizzle, if desired).
- Pantry: Ground turkey, neutral cooking oil, Thai-style sweet chili sauce, low-sodium soy sauce, rice vinegar, cornstarch, salt, black pepper, optional sriracha or chili-garlic sauce, toasted sesame seeds.
Full Ingredients
Turkey Sweet Chili Filling
- 1 1/2 lb (680 g) lean ground turkey (about 93% lean)
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- 1 small yellow onion, finely diced (about 1 cup)
- 1 red bell pepper, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1–2 fresh jalapeños, seeded and finely minced (2–3 tbsp), to taste
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Sweet Chili Sauce Mixture
- 1/2 cup Thai-style sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice (about 1/2 lime)
- 1–2 tsp sriracha or chili-garlic sauce (optional, for extra heat)
- 2 tsp cornstarch
- 2 tbsp cold water
For Serving
- 12–16 large butter lettuce, Bibb, or Boston lettuce leaves, rinsed and well dried
- 2 green onions, thinly sliced
- 1 medium carrot, cut into thin matchsticks
- 1 small cucumber, seeded and cut into thin matchsticks
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
- 1 tbsp toasted sesame seeds (optional, for garnish)
- Lime wedges, for serving (optional)
Optional Cooling Toppings
- 1 ripe avocado, sliced or diced
- 1/4 cup plain Greek yogurt or sour cream mixed with a pinch of salt and a squeeze of lime (for drizzling)
Step-by-Step Instructions
Step 1: Prep the lettuce cups and fresh toppings
Rinse the lettuce leaves under cool water, gently separating them into whole cups. Pat very dry with clean kitchen towels or paper towels, or spin in a salad spinner. Dry leaves are important so the turkey mixture does not slip around or water down the sauce. Arrange the leaves on a platter or in a shallow bowl and refrigerate while you cook the filling to keep them crisp.
Next, prepare the toppings: cut the carrot and cucumber into thin matchsticks, slice the green onions, and roughly chop the cilantro. If using avocado, slice or dice it now and squeeze a little lime juice over the top to prevent browning. Set all toppings aside so they are ready for assembly.
Step 2: Mix the sweet chili sauce
In a small bowl or liquid measuring cup, combine the sweet chili sauce, soy sauce, rice vinegar, lime juice, and sriracha or chili-garlic sauce if using. In a separate small bowl, stir together the cornstarch and water until completely smooth (this prevents clumps). Add the cornstarch slurry to the sweet chili mixture and whisk until everything is fully combined. Set this bowl near the stove; it will be poured over the turkey later.
Step 3: Brown the ground turkey
Heat a large skillet or sauté pan over medium-high heat. Add the neutral oil, then add the ground turkey in an even layer. Let it cook undisturbed for 1–2 minutes to develop a little browning on the bottom, then begin breaking it into small crumbles with a spatula or wooden spoon.
Cook for 5–6 minutes, stirring occasionally, until the turkey is no longer pink and most of the moisture has cooked off. If there is a lot of excess liquid or fat pooling in the pan, carefully spoon it off so the final filling is rich and saucy rather than watery.
Step 4: Add garlic, jalapeños, and veggies
Once the turkey is mostly cooked, reduce the heat slightly to medium. Add the diced onion, diced red bell pepper, minced jalapeños, minced garlic, salt, and black pepper. Stir to combine everything thoroughly with the turkey crumbles.
Cook for 3–4 minutes, stirring frequently, until the onion and pepper soften and the garlic and jalapeños smell very fragrant. You should see light browning on some of the vegetables and turkey; this adds flavor. Adjust the heat as needed so the garlic does not burn.
Step 5: Pour in the sweet chili sauce and simmer
Give the prepared sweet chili sauce mixture a quick stir (the cornstarch tends to settle), then pour it into the skillet over the turkey and vegetables. Stir well, making sure every crumble of turkey is coated with sauce.
Bring the mixture to a gentle simmer over medium heat. Cook for 2–3 minutes, stirring often, until the sauce turns glossy and slightly thicker and clings to the turkey rather than pooling at the bottom of the pan. If it looks too thick, stir in 1–2 tablespoons of water. If it is still thin after 3–4 minutes, let it simmer another minute or two; the cornstarch will continue to thicken as it bubbles.
Step 6: Taste, adjust, and finish with fresh herbs
Turn off the heat and taste the turkey mixture. Add more lime juice for brightness, a pinch of salt for savoriness, or extra sriracha for more heat if you like it spicier. Stir in about half of the sliced green onions and half of the chopped cilantro, folding them through the hot filling so they wilt just slightly while still staying fresh and green.
If you are using toasted sesame seeds, sprinkle most of them into the pan now, saving a small amount for the final garnish. Give everything one last stir so the flavors are evenly distributed.
Step 7: Assemble and serve the lettuce wraps
Remove the chilled lettuce leaves from the refrigerator. Spoon a generous amount of the hot turkey sweet chili mixture into the center of each leaf, aiming for 1/4 to 1/3 cup per wrap, depending on leaf size. Top with carrot and cucumber matchsticks, the remaining green onions and cilantro, and a sprinkle of the reserved sesame seeds.
Add avocado slices and a small dollop or drizzle of lime-scented yogurt or sour cream if you want a creamy, cooling contrast to the spicy-sweet filling. Serve immediately with lime wedges on the side. To eat, fold the lettuce around the filling like a soft taco and enjoy while the turkey is still warm and the lettuce is crisp.
Pro Tips
- Dry your lettuce well: Excess water on the leaves will dilute the sauce and make the wraps slippery. Take the extra minute to pat them completely dry.
- Control the spice: For mild wraps, use just 1 small jalapeño and skip the sriracha. For very spicy, use 2 jalapeños and the full amount of sriracha, and leave some seeds in.
- Get some browning on the turkey: Let the turkey sit undisturbed for a minute or two at the start of cooking. Those browned bits add a lot of savory depth.
- Thickness of sauce is adjustable: If it gets too thick, splash in a tablespoon or two of water. If it is too thin, simmer another 1–2 minutes until it tightens up.
- Serve family-style: For a fun table spread, keep the turkey warm in a skillet or shallow bowl and let everyone build their own wraps from a platter of lettuce and toppings.
Variations
- Extra-veggie version: Add finely chopped mushrooms, shredded cabbage, or water chestnuts to the pan with the onion and bell pepper for more volume and crunch.
- Rice or grain bowls: Serve the sweet chili turkey over warm rice, quinoa, or cauliflower rice instead of in lettuce cups, then pile on the same fresh toppings.
- Milder family-friendly wraps: Skip the jalapeños and sriracha, then offer sliced jalapeños or hot sauce on the side so spice-lovers can adjust their own portion.
Storage & Make-Ahead
Store the cooked turkey sweet chili mixture separately from the lettuce and fresh toppings. Once cooled to room temperature, transfer the turkey filling to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water, stirring occasionally, until hot and saucy again, 4–6 minutes, or microwave in 30–45 second bursts, stirring in between.
The lettuce leaves and chopped vegetables are best prepped the day you plan to serve, but you can wash and thoroughly dry the lettuce up to 1 day ahead and refrigerate it wrapped in paper towels inside a container or zip-top bag. Carrot and cucumber matchsticks can be cut 1–2 days ahead and kept in the fridge in a sealed container. Do not assemble the wraps until just before serving so the lettuce stays crisp and the filling stays hot.
Nutrition (per serving)
Approximate values for 1 of 4 servings (3–4 lettuce wraps each), including turkey filling, lettuce, and vegetable toppings but excluding optional avocado and yogurt sauce: about 380 calories; 30 g protein; 14 g fat; 32 g carbohydrates; 3 g fiber; 16 g sugars (mostly from the sweet chili sauce); 820 mg sodium. These numbers are estimates and will vary based on specific brands and exact portion sizes.
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