Thai Turkey Lettuce Wraps

4.85 from 60 votes

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.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Lunch

Cuisine: Thai

Diet: Diabetic

Servings:

Calories: 264kcal

Author: Denise Bustard

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!

Video

Notes

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

Nutrition