Asian Lettuce Wraps
Serves: 4
An at-home version of your favorite restaurant lettuce wraps!
  • 1 Tbs. oil
  • 1 lb. ground turkey (I use 93/7)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ¼ cup hoisin sauce
  • 3 Tbs. lite soy sauce
  • 1 Tbs. rice wine vinegar
  • 1 tsp. sriracha
  • 1 Tbs. fresh ginger, grated (or ½ tsp. ground)
  • 1 (8 ounce) can water chestnuts, drained, rinsed and chopped
  • 2 green onions, thinly sliced
  • 1 head iceberg lettuce, cored and cut in half
  • Rice to serve
  1. Prepare the sauce: Mix the hoisin, soy sauce, rice vinegar, sriracha and grated ginger together in a small bowl or the measuring cup you used for the hoisin sauce. Set aside.
  2. Place a large skillet over medium high heat and add the oil. After a minute, add the turkey and cook until no longer pink, breaking it up as it cooks. Add the onion and cook for another few minutes until it's softened. Add the garlic and cook for 1 additional minute.
  3. Pour the sauce to the skillet and slowly stir to combine. Add the water chestnuts and cook for another few minutes until everything is combined and warmed through. Turn off the stove and let the mixture set for a few minutes, while you prepare the lettuce.
  4. Take the core out of the lettuce and slice the whole head in half. Remove the leaves so they make little cups. You may need to cut off some of the hard lettuce parts.
  5. Place the lettuce cups on a plate and spoon in the turkey mixture. Be careful to not overfill them because the lettuce will break while you're eating them and may or may not make a mess all over the floor for the dog to eat (not that this has ever happened...).
  6. Serve with rice.
Recipe by Made by Melissa Lee at