Asian Lettuce Wraps
Prep Time
Cook Time
Total Time
These Asian Lettuce Wraps make a great low carb appetizer or entree and come together in just about 30 minutes!
Recipe Type: Appetizer or Entree
Yield: 4 servings as a main
  • 2 teaspoons olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon finely minced fresh ginger
  • 1 pound (500 grams) ground turkey breast
  • 5 ounces (116 grams) mushrooms, roughly chopped (I used mixture of white button and cremini)
  • ½ teaspoon kosher salt
  • 3 cups (173 grams) finely shredded napa cabbage
  • 1 cup (85 grams) thinly sliced green onions
  • ¼ cup (50 mL) soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1 lemon, zested and juiced
  • 1 teaspoon sriracha (optional)
  • ⅓ cup chopped cilantro
  • 1 small head Napa cabbage (substitute iceberg lettuce)
Dipping Sauce:
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 3 tablespoons water
  • 2 teaspoons honey
  • 1 teaspoon fresh shredded ginger
  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, or until fragrant.
  2. Add the turkey, mushrooms, and salt.
  3. Cook for 5 to 10 minutes, stirring often and breaking up the turkey with a wooden spoon until cooked through.
  4. Add the shredded cabbage and green onions. Cook until the cabbage is just wilted, about 2 minutes.
  5. Stir in the soy sauce, sesame oil, sugar, lemon zest and juice, and Sriracha. Remove from the heat and stir in the cilantro.
  6. To prepare the dipping sauce, combine all the ingredients and whisk to combine.
  7. To serve, carefully remove each individual leaf from the cabbage, place turkey mixture on the leaves and serve with sauce.
Gluten free, Kosher meat
Recipe by Katherine Martinelli at