Turkey lettuce wraps

By Spencer Watts
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  • 5 tablespoons (75 milliliters) low-sodium soy sauce
  • 5 tablespoons (75 milliliters) rice vinegar
  • 2 teaspoons (10 milliliters) sugar
  • 2 teaspoons (10 milliliters) sesame oil
  • 2 tablespoons (30 milliliters) hoisin sauce
  • 1 tablespoon (15 milliliters) Sriracha sauce
  • 1 teaspoon (5 milliliters) cornstarch


  • 454 grams ground turkey
  • 1 red bell pepper, finely chopped
  • 2 teaspoon (10 milliliters) minced fresh ginger
  • 2 green onions, finely chopped
  • 1/2 cup (120 milliliters) water chestnuts, finely chopped
  • Canola oil, for sautéing


  • 1 head Boston bibb lettuce, washed, large leaves only
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame seeds, toasted



  1. In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, hoisin, Sriracha, and cornstarch, and mix well.


  1. Heat oil in a large sauté pan or wok, brown the turkey until fully cooked, remove and set aside.
  2. To the same pan, add the pepper, ginger, green onions, and water chestnuts, and cook for two minutes.
  3. Return the turkey to the pan, add the sauce, and cook over medium heat, stirring continuously about two minutes or until the sauce thickens.

To serve:

  1. Place the lettuce leaves onto a serving dish, serve the turkey mixture in a second dish garnished with hoisin and sesame. 
  2. To eat, individual diners serve themselves the turkey, using the lettuce leaves as wraps.


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