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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Reasons you'll ♡ this recipe
- the Thai red curry paste and peanut sauce create bold flavors
- the contrast between the crisp romaine and ground turkey filling works well together
- you can prep the filling ahead and store in the fridge or freezer for later
- 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!
Butter lettuce is the most popular option for lettuce wraps, but personally I prefer romaine leaves as they add great crunch and texture to your wraps. Iceberg lettuce is another variety you could use.
Carefully wash your lettuce by soaking in cold water, then dry it gently so you don't tear the leaves.
Not long; once the liquid from the filling comes in contact with the lettuce leaves, you need to eat them pretty quickly. You can make the filling for this recipe ahead of time and store separately from the lettuce leaves.
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
- 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
- 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
- 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
- romaine lettuce leaves
- green onions to garnish
- peanuts to garnish
- 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!
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