Easy 15 Minute Thai Turkey Lettuce Wraps

Wash and pat dry the lettuce leaves. Butter lettuce works best for wraps, but romaine or iceberg lettuce are great substitutes if butter lettuce isn’t available.

In a small bowl, add 1/2 cup hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon grated ginger (or ginger paste), 2 teaspoons sriracha, and 1/3 cup Asian Sesame Salad Dressing (store‑bought or homemade). Whisk until fully combined and smooth.

In a large skillet over medium heat, add 1 teaspoon of sesame oil and 1 pound of ground turkey. Cook the turkey for a few minutes, breaking it apart with a spatula, until it begins to brown.

Slice the white portions of the green onions into 1/4‑inch pieces and add them to the skillet with the turkey. Cut the dark green portions into 1/2‑inch pieces on a slant and set them aside for serving. Drain the water chestnuts, roughly chop them, and stir them into the skillet. During the last 2 minutes of cooking, add three minced garlic cloves, then stir everything together and continue cooking until the vegetables soften slightly and the mixture becomes fragrant.

Once the meat is fully cooked, pour in the prepared sauce and stir until everything is evenly coated.

Let simmer for 1–2 minutes, then remove the skillet from the heat. Place a lettuce leaf on your plate and add a spoonful of the Thai‑inspired turkey mixture. Top with a sprinkle of cabbage slaw mix and the reserved dark green onion slices.

Enjoy!

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