Spicy Soy-Glazed Turkey Lettuce Wraps with Gochujang Aioli and Pickled Radishes

These spicy soy-glazed turkey lettuce wraps are a flavor-packed dinner that comes together in just 30 minutes. Tender ground turkey is cooked with a sweet and savory soy glaze, then nestled into crisp lettuce cups. Tangy quick-pickled radishes, creamy gochujang aioli and crunchy fried onions add layers of texture and Korean-inspired flavor.

Perfect for busy weeknights, these wraps are healthy, handheld and endlessly satisfying. Serve them as a main dish or appetizer-they’re sure to become a favorite!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve radishes; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Roughly chop cabbage and carrot mix if necessary. Trim and discard root end from lettuce. Reserve 6 large leaves for serving; thinly slice remaining lettuce. Gently crush crispy fried onions in their bag.
2. In a small microwave-safe bowl, combine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Stir in radishes; cover with plastic wrap and microwave for 1 minute. (No microwave? Heat vinegar mixture in a small pot until steaming, then pour over radishes.) Carefully remove plastic wrap. Set aside to pickle, stirring occasionally.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, turkey, salt and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Add cabbage and carrot mix, sweet soy glaze, garlic powder, half the sriracha (more if desired) and 1/4 cup water. Cook, stirring occasionally, until sauce has thickened and everything is evenly coated, 2-3 minutes.
4. Divide lettuce leaves between plates; fill with shredded lettuce and turkey. Top with gochujang aioli, pickled radishes, crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken or even ground pork works well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store the turkey filling, pickled radishes and lettuce separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari instead of sweet soy glaze and ensure your crispy fried onions are gluten-free.