Lettuce Wraps

Lettuce Wraps are a classic Asian dish with tons of flavors and textures, and leftovers keep beautifully!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 745kcal


  • 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!


 *Ground chicken and ground pork are also great.


Calories: 745kcal | Carbohydrates: 88g | Protein: 46g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 640mg | Fiber: 19g | Sugar: 20g