Asian Lettuce Wraps

To be fair, I’m not entirely sure that these lettuce wraps are Asian…but I can tell you that they are DELICIOUS! This recipe came about from me trying to duplicate the yumminess that my brother (who also happens to be an executive chef…yeah, no pressure, right?) served up one night. That being said, I do not claim to be an executive chef, nor that my version of these delightful little lettuce wraps are restaurant worthy…actually, yeah. Scratch that, they really are damn good!  :)Asian Lettuce Wraps

  • 1 lb ground turkey
  • 1 head broccoli, cut into small florets
  • 2 zucchini or yellow squash, diced
  • 1 bag shredded carrots
  • 1 can bean sprouts, drained
  • 1 can sliced water chestnuts, drained and sliced
  • 1/4 – 1/3 c teriyaki sauce
  • 1/2 – 2/3 c all natural peanut butter
  • 1 – 2  tsp sesame oil
  • Romaine lettuce leaves, washed and trimmed
  • Sriracha


In a large skillet (I use a wok), cook the ground turkey, breaking into small uniform sized crumbles. Once the turkey is browned, add the cut up vegetables minus the bean sprouts and water chestnuts.

In a small mixing bowl, combine the teriyaki sauce, peanut butter and the sesame oil and stir until incorporated. You can play with the exact measurements on the sauce ingredients to your taste. Keep in mind, either way, the sauce will be very thick.

Once the vegetables are cooked to your liking (we prefer crisp tender at our house), add the bean sprouts, water chestnuts and sauce and stir well, covering the meat and vegetable mixture with the sauce.

Serve inside romaine lettuce leaves with Sriracha sauce. Enjoy!

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