Quick 20-Minute Asian Turkey Lettuce Wraps with Sriracha-Lime Mayo

These Asian-inspired turkey lettuce wraps are the perfect solution for a busy weeknight when you want something flavorful, fresh and fast. In just 20 minutes, you can have a satisfying meal that’s packed with lean protein, crunchy vegetables and a bold, saucy kick. The combination of hoisin, sweet soy glaze and Thai chili sauce creates a sweet and spicy base that coats the turkey and cabbage beautifully.

Served in crisp baby lettuce leaves and topped with a creamy Sriracha-lime mayo, these wraps are light yet filling. They’re also naturally low-carb and gluten-free adaptable, making them a great choice for anyone watching their carbs or looking for a fun, interactive dinner. Plus, they come together faster than ordering takeout!

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Quarter the lime. Trim and discard the root end from the lettuce; separate the leaves. Thinly slice 1-2 small center leaves until you have about 1/3 cup shredded lettuce (2/3 cup for 4 servings).
2. In a small bowl, combine mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, pepper and as much Sriracha as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of oil in a large pan (or large pot for 4 servings) over medium-high heat. Add the ground turkey and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. Stir in the bok choy and napa cabbage mix and shredded red cabbage; cook, stirring occasionally, until just tender, 2-3 minutes. Add the hoisin sauce, sweet Thai chili sauce and 2.5 tablespoons sweet soy glaze (5 tablespoons for 4 servings). Stir until thoroughly combined. Turn off the heat. Stir in juice from two lime wedges (four wedges for 4 servings). Taste and season with salt and pepper.
4. Divide the lettuce leaves between plates; fill with the shredded lettuce and the turkey-cabbage mixture. Drizzle with the Sriracha-lime mayo and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Absolutely! Ground chicken or pork work great in this recipe. Just cook until browned and cooked through, adjusting time as needed.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

Store the turkey-cabbage mixture and lettuce leaves separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.