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Asian-flavored Turkey Lettuce Wraps

Course: Entrees
Author: Dash of Thyme


  • ½ cup finely chopped carrots
  • ½ cup water
  • 1 20 oz. package lean ground turkey
  • 1 cup chopped shitake mushrooms
  • 1 8 oz. can water chestnuts, drained and chopped
  • 3 garlic cloves minced
  • 2 tbsp minced fresh ginger
  • cup teriyaki sauce
  • 3 tbsp creamy peanut butter
  • 1 tbsp Dash of Thyme Toasted Sesame Gourmet Oil
  • 1 tbsp rice vinegar
  • ¼ cup hoisin sauce
  • ½ cup sliced green onions
  • 1 head iceberg lettuce separated into leaves


  • In a non-stick large skillet, cook the carrots in the water over high heat for 3-5 minutes, stirring occasionally.
  • Remove the carrots and reduce the heat to medium.
  • Cook the turkey in the same skillet until it becomes crumbly and is no longer pink.
  • Add the carrots, mushrooms, water chestnuts, minced garlic, minced ginger, teriyaki sauce, peanut butter, Japanese sesame oil, rice vinegar, and hoisin sauce.
  • With heat set to high again, cook for about 4 minutes, stirring constantly.
  • Add green onions, stirring constantly again for about 1 minute.
  • Spoon the heated mixture onto lettuce leaves and roll up.