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Turkey Thai Lettuce Wraps

July 10, 2013

I feel like it’s been a while since I’ve posted a recipe—funny how this blog used to be all (vegetarian) food, all the time.  I guess things change, right?

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Anyway, right—food. 

Tonight, we had a simple dinner, inspired by the giant leaves of lettuce that are growing from our pallet garden (!!!).  Not everything has survived the summer, but the lettuce, mint and basil are all doing excellent.  That’s something, right?! Winking smile 

This afternoon, I cooked up a quick filling for Thai lettuce wraps.

Turkey Thai Lettuce Wraps


1/2 red onion, finely chopped

1 red bell pepper, chopped

1 pound lean ground turkey

1/2 cup chopped herbs (I used basil and mint, but cilantro would also be great.  We couldn’t find any in our stores)

juice from 1 lime (about 1/3 cup)

2 tbsp. soy sauce

1 tbsp. fish sauce

1 tsp. sugar

1 tsp. siracha hot sauce (optional)

brown rice, cooked

lettuce leaves

chopped peanuts and more fresh herbs to garnish


In a skillet, heat 1 tbsp. oil.  Add onion and bell pepper and cook for 10 minutes, until soft.  Add ground turkey; season with salt and pepper.   With the back of a wooden spoon, break up the turkey as it cooks so that there are no large chunks of meat.  Add herbs and continue to cook over medium heat, until turkey is cooked through, about 15 minutes.

Remove turkey and vegetables from pan and transfer to glass bowl. 

In separate bowl, combine lime juice, soy sauce, fish sauce, sugar, and siracha.  Whisk to dissolve the sugar.

Pour sauce over turkey and vegetables. 

At this point, you can serve the lettuce wraps hot immediately, or you can cover the mixture and refrigerate it to allow the flavors to meld, and serve the wraps cold.

To make the wraps, top lettuce leaves with brown rice, turkey, plus additional herbs and chopped peanuts.

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Delicious and healthy!  We’ve been trying to eat “clean” since we have a trip to the beach coming up, and this meal fit the bill perfectly.  This dish is also nice because you could improvise it based on what you have in the refrigerator/your preferences—I could see chopped mushrooms, green onions, or carrots all being delicious additions!

Lila was also a big fan of the turkey filling.  Smile 

Have a great day!

9 Comments leave one →
  1. July 10, 2013 1:28 pm

    I’ve only made lettuce wraps a couple of times. Love the idea of the peanuts with this for the texture!

  2. EllenCF permalink
    July 10, 2013 1:30 pm

    Could you use the veggie protein substitute instead of the turkey?

    • July 10, 2013 4:09 pm

      Definitely! I would think boca crumbles would be good; also tempeh or even roasted tofu cut into small cubes (though that would be a more involved cooking process!) 🙂

  3. July 10, 2013 2:04 pm

    This sounds amazing! I need to grow lettuce! My mint is not doing well at all. I kind of think that it’s rained way too much for it. I need to go check on everything else since I haven’t been able to look at it for awhile since all the rain keeps me stuck inside…

    • July 10, 2013 4:09 pm

      Funny– our mint is growing like CRAZY…but almost nothing else is, ha. Guess we’ll have a lot of fresh mint tea to look forward to. 😉

  4. July 10, 2013 4:28 pm

    MAKING THESE!!! They look so yummy and I have all of the ingredients on hand

  5. July 10, 2013 7:16 pm

    This looks awesome. I definitely am on a mission to clean up my diet. I know this is going to sound silly, but whenever I see fish sauce in a recipe, I sorta freak out.

    • July 10, 2013 8:59 pm

      I always did too, until I made a dipping sauce from Bon Appetit that called for it. This is such a strange thing to say, but it added the perfect amount of *stink* to the sauce– it was just a really unique flavor. Now I throw it in a lot of our stuff! 🙂

  6. July 10, 2013 8:14 pm

    Yum… these look great!

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