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

These Spicy Soy-Glazed Turkey Lettuce Wraps are a quick and healthy dinner that delivers big on flavor. Tender ground turkey is cooked with a sweet and spicy soy glaze, then nestled into crisp lettuce cups. Tangy quick-pickled radishes, creamy gochujang aioli and crunchy fried onions add layers of texture and taste.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. It’s a fun, hands-on meal that the whole family will love.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 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, then thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Roughly chop the red cabbage and carrot mix if needed. Trim the root end from the lettuce and separate 6 large leaves (12 for 4 servings); thinly slice the remaining lettuce. Gently crush the crispy fried onions in their bag.
2. In a small microwave-safe bowl, combine rice wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt (for 4 servings: 2 tablespoons water, 2 teaspoons sugar and a big pinch of salt). Add the radishes, cover with plastic wrap and microwave for 1 minute. (No microwave? Heat the vinegar mixture in a small pot until steaming, then pour over radishes.) Carefully remove the plastic wrap and set the radishes aside to pickle, stirring occasionally.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the scallion whites, ground turkey, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the cabbage and carrot mix, sweet soy glaze, garlic powder, half the Sriracha (add more if you like extra heat) and ¼ cup water (⅓ cup for 4 servings). Cook until the sauce thickens and coats the turkey, 2-3 minutes.
4. Divide the large lettuce leaves among plates. Fill each with a portion of the shredded lettuce and the turkey mixture. Top with gochujang aioli, pickled radishes, crispy fried onions and scallion greens. Serve immediately.

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.

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.

What can I use instead of gochujang aioli?

Mix mayonnaise with a little gochujang paste or sriracha for a similar flavor. Alternatively, use plain sriracha mayo.