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 one pan. The filling features ground turkey and bell pepper cooked in a sweet soy glaze and Thai chili sauce, creating a savory-sweet balance. Topped with crunchy candied peanuts and fresh cilantro, each bite is a delightful mix of textures.

Served in crisp romaine lettuce cups, this dish is perfect for a light yet satisfying meal. The candied peanuts add a touch of sweetness and crunch that elevates the entire wrap. Whether you’re looking for a quick weeknight dinner or a fun appetizer for a gathering, 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 produce. Core, deseed and finely dice bell pepper. Halve, peel and finely dice onion. Trim and discard root end from lettuce; separate leaves. Quarter lime. Finely chop cilantro.
2. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings) and 2 TBSP 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 pan.
3. Heat a large drizzle of oil in pan used for peanuts 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 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 TBSP butter (2 TBSP 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 lettuce leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with 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 a different type of lettuce?

Yes, butter lettuce or iceberg lettuce work well as substitutes for romaine.

How do I store leftovers?

Store the turkey mixture and lettuce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure your chili sauce is gluten-free.