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6 cups
Prep time:
20 minutes
Cooking time:
15 minutes


3 Tablespoons low-sodium soy sauce
1 Tablespoon sugar, granulated or brown
2 teaspoons sesame oil
1 teaspoon hot sauce
¾ pound lean ground turkey (15% fat)
2 stalks celery, sliced
2 medium carrots, shredded
1 Tablespoon minced fresh ginger or 3/4 teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove of garlic, minced
1 can (8 ounces) water chestnuts, drained and chopped
2 cups cooked brown rice
8 large lettuce leaves


1. Wash hands with soap and water.

2. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.

3. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.

4. Add ginger and garlic. Cook 2 minutes.

5. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.

6. Stir in cooked rice. Heat through.

7. Serve in lettuce leaves.

8. Refrigerate leftovers within 2 hours.


  • No water chestnuts? Use chopped celery instead.
  • No sesame oil? Use any type of vegetable oil.