Sweet Chili Turkey Lettuce Wraps with Candied Peanuts

These sweet chili turkey lettuce wraps are the ultimate quick and flavorful dinner. Tender ground turkey and bell pepper are sautéed in a sweet and spicy chili-soy sauce, then piled into crisp romaine leaves. Topped with crunchy candied peanuts and fresh cilantro, each bite is a perfect balance of savory, sweet and tangy.

This one-pan meal comes together in under 30 minutes, making it ideal for busy weeknights. Plus, it’s fun to assemble your own wraps at the table – a guaranteed hit with the whole family.

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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 and discard the root end from romaine; separate leaves. Finely chop cilantro. Quarter the lime.
2. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 teaspoon sugar (2 teaspoons for 4 servings) and 2 tablespoons water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out the pan.
3. Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. Add a drizzle of oil to the same pan. Add turkey; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until turkey is cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes more. Remove from heat and stir in a squeeze of lime juice to taste.
4. Divide romaine leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with any remaining lime wedges on the side. Tip: Alternatively, serve turkey mixture, candied peanuts and cilantro in separate bowls and let everyone assemble their own wraps!

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute for ground turkey in this recipe.

What can I use instead of sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute for sweet soy glaze.

How do I store leftovers?

Store the turkey mixture separately from the lettuce leaves in an airtight container in the refrigerator for up to 3 days. Reheat before serving with fresh lettuce.