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

These Spicy Soy-Glazed Turkey Lettuce Wraps are a flavor-packed, handheld meal that comes together in just 30 minutes. Tender ground turkey is cooked with a sweet and savory soy glaze, kicked up with a touch of Sriracha, then nestled into crisp lettuce cups. Tangy quick-pickled radishes, creamy gochujang aioli and crunchy fried onions add layers of texture and Korean-inspired flair.

Perfect for busy weeknights, these lettuce wraps are low-carb, high-protein and packed with veggies. They’re a fun, interactive dinner that everyone can assemble at the table. Plus, the pickled radishes and aioli can be made ahead for even faster prep.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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 (12 leaves for 4 servings) for serving; thinly slice remaining lettuce. Gently crush crispy fried onions in their bag.
2. In a small microwave-safe bowl, combine vinegar, 1 TBSP water, 1 tsp sugar and a pinch of salt (2 TBSP water, 2 tsp sugar and a big pinch of salt for 4 servings). 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 and discard plastic wrap. Set radishes 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 (add more if you like things spicy!) and ¼ cup water (⅓ cup for 4 servings). 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 or pork instead of turkey?

Yes, ground chicken or pork work well as substitutes. Adjust cooking time as needed to ensure it’s fully cooked.

How do I store leftovers?

Store the turkey mixture, pickled radishes and aioli separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh lettuce wraps when ready to eat.

Can I make the pickled radishes ahead of time?

Absolutely! The pickled radishes can be made up to 2 days in advance and stored in the fridge. They’ll only get more flavorful.