Thai Turkey Lettuce Wraps

Simple and so flavorful, these Thai turkey lettuce wraps have a tangy and slightly spicy peanut sauce. Spoon the filling into crisp romaine lettuce leaves for an easy and lower in carbs dinner option.

Lettuce wraps are deliciously refreshing; I love the contrast between the heavier filling and the light, crunchy lettuce leaf. From BBQ chicken lettuce wraps to Korean-inspired lettuce wraps to this Thai version, there are tons of options to mix things up!

This recipe tosses ground turkey in a Thai-inspired peanut sauce to infuse a ton of flavor into the meat; spoon it into romaine leaves for that crunch factor. This meal is simple, easy to prep ahead and reheat, and is a reader favorite!

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Recipe video

Watch the video below to see exactly how I prepped my lettuce wraps. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

• ground turkey- you can use any type of ground meat for this recipe; lean ground beef makes an excellent alternative
• peanut butter- look for all natural peanut butter (the only ingredients should be peanuts and maybe salt). If your peanut butter is thick or drying out, you may need to add some water to thin your sauce out. If you need a peanut-free option, consider using all natural almond butter.
• Thai red curry paste- brands I love include Thai Kitchen, Cock brand and Mae Ploy
• lettuce- we love using romaine leaves for lettuce wraps as the crunch factor is so good! You could also use butter lettuce leaves.

Step by step directions

1. Mix up peanut sauce- In a small jar or salad dressing shaker, add the peanut butter, soy sauce, rice vinegar, water, sesame oil and lime juice. Shake it up until smooth.

2. Cook the filling- (1) Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).

(2) Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.

(3) Stir in the shredded carrots.

3. Add sauce to filling- Pour the peanut sauce evenly over the cooked filling, and toss until everything is evenly coated. Set aside to cool slightly.

4. Serve- Spoon the filling into romaine lettuce leaves, and enjoy!

FAQ

Meal prep & storage

While the lettuce wraps must be served quickly after adding the filling to the lettuce leaf, you can prep the filling ahead and store in the fridge or freezer:

• fridge- store in an air tight container for up to 4 days.
• freezer- store in an air tight container for up to 3 months.
• reheating- heat individual portions in the microwave until steaming hot; heat larger portions in a frying pan over medium heat until steaming hot

Favorite Meal Prep Containers

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Keep reading

Recipe variations 

• Chop up the lettuce and serve wrapped in a tortilla with the Thai ground turkey
• Chop up the romaine and serve as a salad with the Thai ground turkey, plus some additional veggies
• Add some shredded zucchini or sliced bell peppers to the turkey, or top with fresh bean sprouts for extra veggies

More ground turkey recipes

• Low Carb Greek Turkey Meal Prep
• 31 Healthy Ground Turkey Meal Prep Ideas

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Thai Turkey Lettuce Wraps

4.86 from 61 votes

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

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Print Rate

Simple and so flavorful, these Thai turkey lettuce wraps have a tangy and slightly spicy peanut sauce. Spoon the filling into crisp romaine lettuce leaves for an easy and lower in carbs dinner option.

6

Ingredients

Sauce

• ▢ ¼ cup peanut butter all natural
• ▢ 3 tablespoons soy sauce see note 1
• ▢ 2 tablespoons rice vinegar
• ▢ 2 tablespoons water see note 2
• ▢ 1 teaspoon sesame oil
• ▢ 1 tablespoon lime juice

Filling

• ▢ 1 tablespoon olive oil
• ▢ 1 onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon Thai red curry paste see note 3
• ▢ 1 lb lean ground turkey see note 4
• ▢ 1 cup carrots shredded

To serve

• ▢ romaine lettuce leaves
• ▢ green onions to garnish
• ▢ peanuts to garnish

Instructions 

• Mix up peanut sauce- In a small jar or salad dressing shaker, add the peanut butter, soy sauce, rice vinegar, water, sesame oil and lime juice. Shake it up until smooth.
  
• Cook the aromatics- (1) Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).
  
• Turkey- Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.
  
• Carrots & sauce- Stir in the shredded carrots, then the peanut sauce. Stir to combine. Toss until everything is evenly coated, then set aside to cool slightly.
  
• Serve- Spoon the filling into romaine lettuce leaves. Sprinkle with green onions and/or peanuts, and enjoy!
  

Tips:

1- to make this recipe gluten-free, swap soy sauce for tamari, coconut aminos or liquid soy seasoning.

 

2- if your peanut butter is dry or towards the bottom of the jar, you may need to add extra water to thin it out. Refer to the video to see the consistency you want.

 

3- brands I like include Thai Kitchen, Cock brand and Mae Ploy

 

4- you can swap the ground turkey for ground beef, but may need to drain off extra fat from the pan

 

Storage

 

You may prepare the filling ahead and store in an air tight container in the fridge for up to 4 days, or in the freezer for up to 3 months.

 

Reheating

 

Heat individual portions in the microwave until steaming hot; heat larger portions in a frying pan over medium heat until steaming ho

Video

Nutrition Information

Serving: 1/6 of batch, Calories: 264kcal, Carbohydrates: 13g, Protein: 20g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 723mg, Fiber: 4g, Sugar: 6g

Author: Denise Bustard

Course: Lunch

Cuisine: Thai

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