Turkey Lettuce Wraps
A recipe for healthy Thai-inspired turkey lettuce wraps.
Made with fresh lettuce leaves topped with spiced ground turkey, a zesty lime sauce, crunchy vegetables, and a sprinkle of peanuts, these Thai turkey lettuce wraps are the perfect combination of simple, fresh, and fragrant. Inspired by a traditional Thai Larb Gai recipe, these lettuce wraps can be served on their own or with a side of sticky rice as a healthy and high-protein meal.
Popular in Laos and rural sections of Northeastern Thailand, Larb Gai is a light chicken salad made with fresh mint and red onion, tossed in a dressing of ground rice, lime juice, and chilies. Although a traditional Larb Gai, also spelled Laab Gai, Lahb Gai, Laap Gai, is made with ground chicken, I opted to use ground turkey in this recipe as a simple twist, and because it’s what I had in the freezer, but feel free to use whichever you have on hand. Either option will create a flavour-packed dish that works equally well as an appetizer or a light main course.
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Inspired by a traditional Thai dish called Larb Gai, these turkey lettuce wraps are delicious hot or cold and work well as a fragrant appetizer or a light main course.
- 1 lb. ground turkey
- 2 tablespoons white rice, dry
- 2 tablespoons fish sauce
- 1/2 tablespoon brown sugar
- 2 limes, juiced
- 2 tablespoons water
- 2 tablespoons peanut or sesame oil
- 2 cloves garlic, grated or minced
- 1” ginger root, grated or minced
- 1 Thai or birds eye chilli, seeded and minced
- 1/4 cup red onion, minced
- 1/4 cup mint, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 head bibb lettuce, leaves removed
- 1 cup red cabbage, shredded or finely chopped
- 1/2 cucumber, thinly sliced
- 1/4 cup peanuts, roughly chopped
- 1 lime, cut into wedges
- Warm a small skillet to medium heat, add rice, and cook, stirring often, until rice is well toasted and dark brown, about 3 to 4 minutes. Once toasted, transfer the rice to a pestle and mortar or a coffee grinder and grind it into a fine meal.
- Once ground, in a small bowl, combine ground rice, fish sauce, brown sugar, water, and lime juice, and mix until well combined, it will form a thick paste. Set aside.
- Warm oil in a large skillet on medium-high heat, add garlic, ginger, and chilli, and cook for about 1 minute until fragrant.
- Add ground turkey to the skillet, increase the heat slightly, and continue to cook, breaking the turkey up into small pieces with a wooden spoon or spatula.
- When the turkey is almost completely cooked, add the rice mixture, stirring to coat the turkey, and cook for an additional 1-2 minutes until everything is combined.
- Once cooked, remove skillet from the heat, add red onion, mint, and cilantro to the turkey mixture and stir until well combined.
- To serve, spoon the turkey filling into lettuce leaves and top with cabbage, cucumber, peanuts, and a squeeze of lime.
- Serving Size: 1 serving
- Calories: 347 calories
- Sugar: 6 grams
- Fat: 21 grams
- Carbohydrates: 17 grams
- Fiber: 5 grams
- Protein: 28 grams
Keywords: asian, thai, ground turkey, healthy