You guys, these turkey lettuce wraps are seriously incredible. They are perfect for almost any occasion! Lunch, appy's, snacks, a main course, meal prep… ANYTHING!

If you love quick and easy recipes, you have to try my copycat Chipotle chicken burrito bowls. These spicy white chicken enchiladas are the perfect weeknight meal, and my honey hot chicken salad is just plain delicious!

And the flavours are on point. No bland ground turkey here!

These lettuce wraps ring in at just over 200 calories each, making them again, perfect for any time of the day (or night).

The ingredients you will need are:

Ground Turkey
Vegetable Oil
Iceberg Lettuce
Sesame Oil
Red Bell Pepper
Raw Cashews
Garlic
Fresh Ginger
Oregano
Scallions & Lime Wedges, for serving
For the sauce: Brown Sugar, Soy Sauce, Hosin, Rice Vinegar, Honey, Sriracha Hot Sauce, Red Chili Flakes
For the crispy noodle topping: Dry Chow Mein Noodles, Water, Sesame Oil, Vegetable Oil, Salt

all of the ingredients to make turkey lettuce wraps

Some Tips for making this recipe

To easily remove the leaves from the iceberg lettuce; hold the head of lettuce firmly between two hands. With the stem facing downward, firmly smack the lettuce onto a hard surface. Flip the head of lettuce over and pull out the stem. This will make peeling the leaves off much easier.
To keep the lettuce leaves crispy; store leftover lettuce leaves in an airtight container or zip top bag with a piece of damp paper towel.

Let's make it!

assembled turkey lettuce wraps with crispy noodles on top

Making the turkey filling

The first thing you need to do is prepare the sauce. Combine all of the ingredients for the sauce in a small bowl, stir and set aside.

Now to prepare the filling, in a large deep skillet, add 2 tablespoons of vegetable oil and the ground turkey. Over medium heat, cook the ground turkey until it is fully cooked.

Transfer the cooked turkey to a separate bowl and set aside.

In the same deep skillet add the remaining 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil.

Place over medium heat and heat the oil, until it shimmers. Add the garlic, ginger, and oregano. Stirring, cook until fragrant, about 30 seconds.

Lower the heat to medium-low and add the diced bell peppers and cashews. Stirring occasionally, cook until the peppers and cashews are tender, about 5 minutes.

Increase the heat to medium and add the cooked turkey, stir to fully combine.

Pour the prepared sauce mixture over top of the turkey mixture and stir to combine. Bring it to a simmer and let the mixture cook until there is no more liquid left and the sauce has thickened. This will take about 5-8 minutes.

pouring the sauce into the turkey mixture in the deep skillet

Remove the turkey filling from the heat and set aside to cool slightly.

Crispy Chow Mein (optional, but highly recommended!)

In a small fry pan, combine the dry chow mein noodles, water, sesame oil, and vegetable oil. Cover with a tight fitting lid and bring to a boil over high heat.

adding the dry chow mein noodles to a small fry pan with the water and oil on the side

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Note- These are similar to the chow mein noodles that I like to use and find that work well for this recipe. In Canada the brand that I prefer is "Farkay Chow Mein Noodles".

Once boiling, cook for 2-3 minutes until the noodles are softened.

Remove the lid and season with a pinch of salt.

Continue cooking, stirring occasionally, until the noodles are browned and all of the water has evaporated. This should take about 10-15 minutes.

(It doesn't look like they will be crispy, but I promise that they will!)

Transfer the noodles to a paper towel to drain and cool, then break apart and set aside.

Assembling the lettuce wraps

turkey lettuce wraps ready to be assembled

To assemble the lettuce wraps, arrange the iceburg lettuce leaves on a plate or serving platter.

Fill with approximately ¼ cup of the turkey mixture, top with crispy noodles and diced scallions.

turkey lettuce wraps with extra turkey filling, crispy noodles, lime wedges and scallions in serving dishes on the side

Now the best part… you get to EAT them!!

a hand holding one of the turkey lettuce wraps rolled up and ready to eat

How to keep the leftovers

Keep the leftovers unassembled in airtight containers, and refrigerate. What I mean by unassembled is don't bother assembling the lettuce wraps ahead of time. The lettuce cups will go soggy, so will the noodles and it will just be a hot mess.

When you are ready to eat the leftovers, reheat the turkey filling in a fry pan or microwave until it is warmed thoroughly, then assemble the lettuce wrap. (If you missed my tip on how to store the lettuce so it stays nice and crispy, just scroll up a few paragraphs)

Leftovers will last up to 3-4 days in the refrigerator.

And with that, we leave you with your delicious lettuce wraps. We hope you enjoyed this recipe for turkey lettuce cups as much as we did!

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The ingredients you will need are:

Some Tips for making this recipe