Turkey Lettuce Wraps


  • 1 1/4 lb fat-free lean ground turkey
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/8 tsp ground ginger
  • 4 green onions, thinly sliced
  • 8 oz sliced water chestnuts, drained and coarsely chopped
  • 3 tbsp hoisin sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp roasted red chili paste
  • 1/8 tsp salt
  • 12 Boston lettuce leaves


  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic, and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Combine turkey mixture, onions, and chopped water chestnuts in a large bowl. Stir well, and set aside.
  3. In a small bowl, whisk together hoisin, soy sauce, rice vinegar, and roasted red chili paste and drizzle over turkey mixture. Toss to coat completely.
  4. Add about 1/4 cup turkey mixture to each leaf.
  5. Enjoy 🙂