Asian turkey lettuce wraps

Total Time
12 min
6 min
6 min
Lettuce leaves offer cool contrast to this spicy turkey filling with crunchy bell peppers and fragrant ginger. These wraps come together in just 12 minutes and are perfect for a fun lunch or a light dinner. Feel free to use as much chili powder as you'd like depending on your spice tolerance. Or try this recipe with celery or carrots instead of bell peppers to mix things up. Large iceberg lettuce leaves are strong enough to keep the filling in place, but be sure to serve with a napkin or two. We think ground turkey, with its rich flavor, is best suited to this dish, but you can use ground skinless lean chicken breast, if you prefer.


Canola oil

1 tsp


3 medium, thinly sliced

Yellow bell pepper

1 medium, seeded and diced

Fresh ginger

½ tsp, fresh, peeled and grated

Uncooked extra lean ground turkey breast

1 pound(s), lean

Chili powder

½ tsp

Less sodium soy sauce

3 Tbsp


8 leaf/leaves, large, Iceberg variety


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions, bell pepper, and ginger; cook, stirring constantly, about 1 minute.
  2. Add the turkey and chili powder; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in the soy sauce.
  3. Divide the turkey mixture evenly among the lettuce leaves; roll up tightly and serve at once. Yields 2 wraps per serving.