Sweet Chili Turkey Lettuce Wraps with Candied Peanuts

These sweet chili turkey lettuce wraps are a flavor-packed, low-carb dinner that comes together in just one pan. Juicy ground turkey and tender bell pepper are simmered in a sweet and spicy chili-soy glaze, then scooped into crisp romaine leaves. Topped with crunchy candied peanuts and fresh cilantro, each bite is a perfect balance of savory, sweet and tangy.

This recipe is not only delicious but also incredibly convenient. With minimal prep and cleanup, you can have a satisfying meal on the table in under 30 minutes. Whether you’re looking for a quick weeknight dinner or a fun appetizer for a party, these lettuce wraps are sure to impress.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and finely dice the bell pepper. Halve, peel and finely dice the onion. Trim the root end from the lettuce and separate the leaves. Quarter the lime. Finely chop the cilantro.
2. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar (2 teaspoons for 4 servings) and 2 tablespoons water. Cook, stirring, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Turn off the heat and transfer the candied peanuts to a small bowl. Wipe out the pan.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the diced bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer the vegetables to a plate. Heat another drizzle of oil in the pan. Add the ground turkey; season with salt and pepper. Press into an even layer with a spatula. Cook undisturbed until browned on the bottom, 3-4 minutes. Break up the meat and cook until the turkey is cooked through, 2-4 minutes more. Return the vegetables to the pan. Stir in the sweet soy glaze, chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until everything is well coated, 2-3 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
4. Divide the lettuce leaves among plates. Fill with the turkey mixture. Garnish with the candied peanuts and chopped cilantro. Serve with the remaining lime wedges on the side. Alternatively, serve the turkey mixture, candied peanuts and cilantro in separate bowls for everyone to assemble their own wraps.

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