Sweet Chili Turkey Lettuce Wraps with Candied Peanuts

These Sweet Chili Turkey Lettuce Wraps bring together savory ground turkey, tender bell pepper and a sweet chili-soy glaze for a burst of flavor in every bite. Topped with crunchy candied peanuts and fresh cilantro, they’re served in crisp romaine leaves for a light yet satisfying meal.

Perfect for a quick weeknight dinner, this recipe is inspired by East Asian flavors and comes together in under 30 minutes. The combination of sweet, savory and crunchy textures will make these lettuce wraps a new favorite.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 the root end from the lettuce and separate the leaves. Quarter the lime. Finely chop the cilantro.
2. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar (2 teaspoons for 4 servings) and 2 tablespoons water. Cook, stirring, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl and wipe out the pan.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer the vegetables to a plate. Heat another drizzle of oil in the pan. Add the ground turkey; season with salt and pepper. Press into an even layer with a spatula and cook undisturbed until browned on the bottom, 3-4 minutes. Break the meat into pieces and cook until no longer pink, 2-4 minutes more. Return the vegetables to the pan. Stir in the sweet soy glaze, chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until everything is well coated, 2-3 minutes. Remove from heat and add a squeeze of lime juice to taste.
4. Divide the lettuce leaves among plates and fill with the turkey mixture. Garnish with the candied peanuts and cilantro. Serve with remaining lime wedges on the side. Alternatively, serve the turkey mixture, peanuts and cilantro in separate bowls for DIY assembly.

Recipe Tips

FAQ

Can I use a different protein instead of turkey?

Yes, ground chicken, pork or even beef would work well 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.

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. Assemble just before serving.