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Thai turkey lettuce wraps are made with ground turkey cooked in a delicious Thai peanut curry sauce and served in crunchy romaine lettuce leaves. This lettuce wrap recipe is ready in under 25 minutes, gluten-free, low carb, paleo and clean eating!
Thai Turkey Lettuce Wraps Recipe
Looking for something light but still SUPER flavorful? Then look no further, because these Thai turkey lettuce wraps are an absolute flavor bomb!
Not only are they super delicious (thank you Thai peanut curry sauce!), but they are so easy to whip up. One pan, and 25 minutes absolute max is all you need to prep this delicious lettuce wrap recipe.
And and AND! These Thai turkey lettuce wraps make for a super easy meal prep dinner or lunch recipe that you can make ahead and store in the fridge or freezer. That’s convenient whether you are a student, working full time, or just want to relieve meal time stress.
When you’re ready to serve these Thai turkey lettuce wraps, simply heat your pre-made filling and serve on a crispy Better Romaine Leaf lettuce from Mann’s! Easiest dinner ever.
Thank you to Mann’s for sponsoring this post! As always, all opinions are my own.
Don’t forget to pin this recipe to save it for later!
How to make Thai turkey lettuce wraps
This recipe has two important components: the delicious ground turkey filling, and the crunchy romaine lettuce leaf! First, we’re going to talk about that Thai ground turkey filling!
- First, we cook some onions and garlic with Thai red curry paste. I have used a lot of different curry pastes and recommend this Thai red curry paste
, for this recipe! Cooking the red curry paste with the onions and garlic helps infuse them with flavor, but also helps soften the paste so that it mixes in well when we add the other ingredients to the filling for the lettuce wraps. - Second, we add our ground turkey and cook for 5-7 minutes, until cooked though.
- Third, we are going to add in some shredded carrots. Totally optional, but it adds a few more veggies and some extra color to this dish.
- Fourth, we mix up our delicious peanut sauce: natural peanut butter (sorry, but creamy peanut butter is not going to work for this recipe), soy sauce, sesame oil, rice vinegar, lime juice and a touch of water to thin it out. You may need to add more water, depending on the consistency of your PB. Add your peanut sauce to the pan and toss to coat.
, for this recipe! Cooking the red curry paste with the onions and garlic helps infuse them with flavor, but also helps soften the paste so that it mixes in well when we add the other ingredients to the filling for the lettuce wraps.Voila! Our ground turkey lettuce wraps filling is ready!
What’s the best lettuce for this lettuce wrap recipe?
In the past, I’ve always used butter lettuce for my lettuce wraps, but from now on, I’m sticking with romaine! Romaine lettuce is so sturdy for wrapping, and it also has that important crunch factor.
Today’s recipe is in partnership with Mann’s, whose Better Romaine Leaf lettuce is the definition of convenience: cut, washed and ready to go!
Not only that, but because it is packaged quickly after harvesting and is stored in a specialized tray, Better Romaine Leaf has an incredible shelf life. We enjoyed crispy romaine lettuce for well over a week after purchasing it. Basically, it’s perfect if you’re looking to shave some time off your meal prep routine!
How can I mix it up with these Thai lettuce wraps?
- Chop up the Better Romaine Leaf 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
Tips and equipment for perfect Thai lettuce wraps:
- Thai ground turkey may be cooked and stored in the fridge for up to 4 days and frozen for up to 3 months
- I used this food storage container set for the fridge and freezer (the 13 and 14 oz containers for single serving and the 30 oz for the whole batch)
- bring the whole container of Better Romaine Leaf and keep it in the fridge at work for extra convenience
- also check out these Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad, this Low Carb Greek Turkey Meal Prep, or this round up with more than 31 Healthy Ground Turkey Meal Prep Ideas!
for the fridge and freezer (the 13 and 14 oz containers for single serving and the 30 oz for the whole batch)Watch the video below to see exactly how I prepped my Thai Turkey Lettuce Wraps. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Thai Turkey Lettuce Wraps (Meal Prep)
Ingredients
Sauce
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 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
- 1 lb lean ground turkey
- 1 cup carrots shredded
To serve
- 7 oz Better Romaine Leaf
- green onions to garnish
- peanuts to garnish
Instructions
- Shake together all peanut sauce ingredients and set aside.
- 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).
- 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.
- Stir in the shredded carrots.
- Pour the peanut sauce evenly over the ground turkey mixture and stir to combine.
- Remove from heat.
- To serve:Spoon ¼ cup of the ground turkey into a Better Romaine Leaf. Sprinkle with green onions and peanuts and enjoy.
- To store in the fridge:Allow ground turkey mixture to cool completely. Portion out into ½-3/4 cup portions and store in the fridge for up to 4 days.
- Re-heat till steaming hot in the microwave before serving.
- To freeze:Allow ground turkey mixture to cool completely, then portion out into desired serving size in the freezer.
- Thaw completely before re-heating in the microwave.
Jessica
The recipe is the best I have ever cooked with ground turkey. I’m not a big fan of onions so I grated them and cooked with garlic and red curry paste. With extra moisture from onions, it was very flavorful without any spiciness. Thanks for the excellent recipe and I will definitely add it to rotation!
Hester
I’ve made these many times since stumbling onto your recipe and I absolutely love them! I’ve tried ground chicken as well and it works out great, have you ever used ground beef? Not sure if it would pare well with the curry.
Thanks!
Denise
Hi Hester! I’m so happy to hear you’ve been loving this recipe. Ground beef works great!
Angela
It was great! Doubled the recipe. Served it with brown rice. Sprinkled with toasted cashews and sesame seeds. Husband loved it. Will definitely make it again. Thanks!
Denise
Yay! So happy to hear this, Angela! Thanks so much for taking the time to leave a review 🙂
Jenny
First time making this and it was awesome love the recipe so delicious for lunch with spinach
Denise
I’m so happy you enjoyed, Jenny! Thanks for reporting back!
Jeanette
I made this for some guests who had never had Thai food because they were afraid it would be too spicy. I cut the chili past in half for them. They absolutely raved about this dish. They said it was some of the best food they’d ever tasted. That made me happy! Yes, it was delicious. Thanks for the great, easy recipe.
Denise
Yay! So happy to hear this Jeanette! What an amazing compliment, you and your guests just made my day <3
Jana
My husband and I really enjoyed this tonight. Thank you. I added fresh ginger to the peanut sauce and topped the wraps with fresh cilantro. I used hot water in the sauce to help the peanut butter soften.
Denise
Thanks for your review, Jana! Glad you enjoyed it!
Camille
Yum! I’m normally not a fan of “bland” ground turkey but this flavorful recipe is going to be a weekly one for me! I left out the carrots and onion for lower carbs but substituted the whites of the green onion and a little cabbage for extra crunch.
Denise
I’m so happy to hear this! Thank you so much for taking the time to leave a review, Camille!
NA
Unfortunately it was very difficult even getting to the recipe because of all of the very annoying ads EVERYWHERE on your site. Yeah i get you want to have ads, but it’s excessive and very annoying!
Denise
Hi NA I appreciate your feedback, but I think you’ll agree that it’s better than most media sites these days. There is a ‘jump to recipe’ button at the top of each post and these recipes are free.
Sharon
I appreciate your reply. Personally, the fact that people feed the need to reply to a recipe like that and don’t use their real name…well, it’s excessive and very annoying. Can’t wait to try this recipe!
Sharon
Ooooops…..FEEL not feed! 🙂
Denise
Thank you for your support, Sharon, I really appreciate it! Hope you enjoy the lettuce wraps!
Mamaruh
This was SO tasty and very easy to make. I used ground chicken because I’m not a fan of turkey. Delish!!
Denise
I’m so happy you enjoyed! Thanks for reporting back, Mamaruh!
Colleen
Could not find thai red curry paste for the life of me – substituting it with Korean Sweet & Spicy Hot Pepper Paste.. Not exactly a whiz in the kitchen, wish me luck!!
Denise
Uh oh, hope it turned out! I have never heard of that paste before!
Lauren
These were sooooooo good and easy!!! This goes in the permanent rotation. Thank you:-)
Denise
Yay! So happy you enjoyed, Lauren!
Anna
I followed the recipe and found my sauce to be extremely thin and after I added to turkey, all I could taste was peanut.
I used organic creamy peanut butter… do you think that could be why??
Any suggestions?
Denise
Hi Anna! That’s strange. My only guess could be due to differences between brands of nut butter. I wish I had a better suggestion.
Robyn
Has anyone tried this with regular peanut butter? That’s all I have ??♀️ But I want to try it tonight!! Looks amazing.
Denise
I bet it would work! It might be a bit sweeter, and you might need to play around with the water to get the right consistency. Let me know how it goes if you give it a try!
Robyn Kackley
I was able to use the regular! I microwaved for the initial combining, then added more water as needed. Thank you so much – it was awesome!!
Denise
Yay! Glad to hear that! Thanks for reporting back, Robyn!
Ksre
Delicious. I didn’t have curry paste so added 1 tsp roasted red chili paste and 1/2 tsp sweet curry powder. Used over chopped lettuce with red pepper slices. The left overs get served with zucchini and more red pepper slices.
Denise
So happy you enjoyed! Thank you for taking the time to leave such a nice review 🙂
Darby
I know that this might change the recipe completely, but I’m not a big fan of peanut sauces/peanut butter in food. Is there any substitution that you can think of that I can use to replace the peanut butter? Otherwise it looks like a wonderful recipe and I can’t wait to try it!
Denise
How about almond butter or tahini?
ali
These are AMAZING! Will add to our meal rotation. Thank you!
Denise
I’m so happy to hear that! Thanks for your comment, Ali 🙂
Kari
These are amazing! I will probably make these for the rest of my life. LOL
Denise
SO happy you enjoyed them, Kari!
Laurence
I was looking for a recipe like this for years!! My grandpa used to have a similar one and is just taste the same! Thanks a lot!
Denise
So happy you liked it!
Sarah Diduca
Hi this recipe looks so good!!
Cant wait to make. So a serving is 1/4 cup of turkey mixture for the 264 calories or half a cup?
Denise
So sorry about that, Sarah! I’m having issues with my recipe card plugin deleting serving sizes :/ Take 1/6 of the turkey mixture and stuff it in as many lettuce wraps as you’d like…normally 2-3 wraps 🙂
Nikki
How many wraps in one serving?
Denise
Sorry about that Nikki! It’s 2-3 wraps per serving, but it will really depend on the size of your lettuce wrap.
Kim
This meal was so delicious! I think I could eat it every day for a month! I made it exactly as presented.
Denise
I’m so happy to hear that, Kim! Thanks so much for reporting back 🙂
Sydney
Meal prepped this for the week and I wanted to eat it all right then instead of saving it! So good! I used an immersion blender to get the sauce combined and it worked like a charm. Can’t wait to eat it this week!
Denise
So happy you liked it, Sydney! Thanks so much for reporting back 🙂
Jessica
I found Thai kitchen roasted red chili paste and green curry paste but not red curry paste. Can I use one of these to substitute?
Denise
Hmmm…I’m not sure I’ve ever tried the chili paste. I don’t think they are the same thing. Can you find an Indian curry paste? That might be more similar?
Caitlin Case
This was amazing! So good! Thank you!
Denise
Awesome! So glad you enjoyed it, Caitlin!
Sari
Hi Denise – I’m trying to cut down on my salt and I used natural peanut butter and the sauce now seems extremely salty. Also in order to get the consistency that you have in the picture, I had to use 1/2 cup of PB. Do you have any suggestions? Thank you!
Denise
Hi Sari, I’m not really sure how to answer your question…was there added salt in your peanut butter? I used natural peanut butter with just peanuts, no salt. The added saltiness may also come from your curry paste? I use Thai Kitchen brand curry paste. If your peanut butter was on the dry side, it may be that you need to add some water to your PB to loosen it up? That’s what I sometimes do when I get to the bottom of the jar and it starts to get a bit dry. I”m really not sure if this helps as I’ve only made this as written and have never had those issues.
Keith
Just made this recipe for the first time. Not an experienced cook but it tastes good! Im relieved i dont have to think about lunch this week.
Denise
So glad you enjoyed it, Keith! Isn’t it great not having to worry about lunches?
Irene
Hi ,
I made this recipe. It was delicious. I have a question about the sauce. How do you get the peanut butter to soften?
Thanks,
Irene
Denise
Hi Irene! I’ve found putting the PB in the microwave can help soften it…normally 10 seconds or so does the trick 🙂
Veeda
Found this randomly and ended up having all the ingredients in the fridge except the turkey! I’m usually not a fan of turkey but this recipe made it juicy and not dry at all. My husband loved it! We made a side of sticky jasmine rice.
Denise
I am so glad you enjoyed it, Veeda!
Lesley
These were delish! I made the recipe exactly as written and then added in a bit of cooked quinoa to the lettuce wraps as well. Served with a side of roasted asparagus for dinner. Although my 6-year old son was skeptical at first, he wound up surprising himself and really enjoyed them. We had plenty leftover for lunch to take to work the next day (as a salad rather than wraps for ease of eating!). Thanks for the great recipe. Will definitely make again!
Denise
I’m so happy you enjoyed them, Lesley! Love your modifications. Thanks for reporting back 🙂
Bridget
Tried these today … DEE-lish!! Made recipe exactly as written (except I used ground chicken instead of turkey) … perfection and so easy to put together !! Will make GREAT lunches!! Thanks!!
Denise
Awesome, I’m so happy you enjoyed them, Bridget!
Karin
Looks delish! Do you have the protein grams available? I don’t see it in the nutritional information.
Denise
That’s so strange, I must have accidentally deleted the protein info. It’s 20g per serving 🙂
Karin
Thank you!
marci
Congrats on being able to eat normal food! I love that you gave ground turkey a thai twist — these lettuce wraps look so fresh and flavorful! Can’t wait to try them.
Denise
Thanks Marcie, it’s so nice to be able to eat good healthy food again 😉