Lettuce Wraps are a classic Asian dish that I fell in love with when dining at PF Changs, and now it’s one of my favorite things to make at home. It’s so easy!
I can’t tell you how many different ways I’ve made these lettuce wraps, and that variety is part of the beauty of this recipe.
You may use whatever type of ground meat you’d like here.
Make them chicken lettuce wraps, turkey lettuce wraps, or pork lettuce wraps, and they’re all delicious.
Sometimes I also like to add finely chopped mushroom to the mix for added nutrition and flavor. It’s so versatile!
Besides the fact that lettuce wraps are crazy delicious and full of many wonderful textures, it’s pretty quick and easy to make.
Prep takes 5-10 minutes, and cooking it takes 15. Throw some rice in the rice cooker before you start, and you’ve got dinner on the table in 30 minutes.
My favorite lettuce to use is Butter lettuce, but if you can’t find it, Romaine hearts work well too. They’re more like “lettuce boats,” but they have a nice crisp texture.
How to Make Lettuce Wraps:
To get started, chop some baby bella mushrooms finely:
Brown them in a skillet until they’ve reduced in volume quite a bit:
Brown some ground turkey in the pan, then add garlic and ginger:
Toss it around until aromatic, and mix in soy sauce, hoisin sauce, and sriracha:
Next add chopped scallions, chopped water chestnuts, and cubed tofu:
You want to use a firm tofu for this recipe, so the cubes don’t fall apart while you stir.
Toss that all around, then finish the dish off with a drizzle of sesame oil:
Make sure to use dark sesame oil for this, as it tends to have more flavor and aroma.
Assemble the lettuce wraps by putting a spoonful of rice and the meat mixture into butter lettuce leaves, plus a little sriracha if you want extra spice:
I’ve got the full recipe below, plus a video if you’d like more guidance. Enjoy!
More Asian Dishes that are Easy to Make:
Can Lettuce Wraps be Made Ahead of time? Absolutely! You can make the meat mixture and rice ahead, then keep in the fridge until ready to serve.
- 2 tbsp neutral oil
- 1/2 lb baby bella mushrooms chopped
- 1 lb dark ground turkey*
- 2 tbsp minced fresh garlic
- 1 tsp grated fresh ginger
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 4 scallions sliced
- 8 oz can water chestnuts drained and chopped
- 14 oz container firm tofu drained and cut into cubes
- 2 tsp dark sesame oil
- steamed white or brown rice for serving
- 1 head of Butter or Bibb lettuce for serving
- Heat a large skillet over medium high heat and add 1 tbsp of the oil. The oil should be shimmering, indicating that the pan is hot enough.
- Add the mushrooms to the pan, and cook for 5 minutes, stirring frequently, until the mushrooms are browned and have lost a lot of their volume.
- Remove the mushrooms from the pan, then add another tbsp of oil to the skillet. Cook the turkey for 4 minutes, until browned and cooked through. Return the mushrooms to the pan.
- Add the garlic and ginger to the pan, then stir it around for 60 seconds until aromatic.
- Add the hoisin, soy sauce, and sriracha, and stir around to coat, cooking for 2 minutes.
- Add the scallions, water chestnuts, and tofu, and cook for another 2 minutes, stirring frequently.
- Finish the dish with the sesame oil, and remove the skillet from the heat.
- At the table, fill each lettuce cup with rice and a big spoonful of the meat mixture. Enjoy!
Post updated in October 2018. Originally published August 2014.