I just made Asian Turkey Lettuce Wraps Healthy enough to fool my most skeptical cousin and now I’m debating whether to hoard the recipe because the flavors are dangerously addictive.

Jump to Recipe

I’m obsessed with these Asian Lettuce Wraps because they hit sweet, salty, crunchy, and spicy in one bite. I love how the savory ground turkey mingles with minced garlic and hoisin sauce for that sticky, messy deliciousness.

They remind me of P.f. Chang’s Lettuce Wraps without the boredom of takeout containers.

But the real thing is the crunchy leaves and burst of scallion-like brightness. I eat them standing over the counter.

No forks. Just wrapped leaves, messy hands, and way too many seconds.

My go-to lunch, guilty but proud every single week. I make them far more than I admit.

Ingredients

Print Recipe (No Advertisments)

Ground chicken/turkey — the protein, light and lean, so it won’t feel heavy.
Vegetable or peanut oil — helps everything brown and adds subtle nuttiness.
Garlic, minced — punchy aromatics; it’s what wakes up the filling.
Fresh ginger — bright, zesty bite that cuts the richness.
Green onions — whites for cook, greens for fresh finish, simple touch.
Water chestnuts — crunchy surprise in every bite, honestly addictive.
Mushrooms — umami boost; basically meaty texture without heaviness.
Hoisin sauce — sticky sweetness and depth, the wrap’s signature flavor.
Soy sauce, low sodium — salty backbone, keeps things balanced.
Oyster sauce — extra savory depth if you’re feeling fancy.
Rice vinegar — bright acid that lifts the whole mix.
Toasted sesame oil — tiny drizzle, big nutty aroma.
Brown sugar or honey — rounds flavors with gentle sweetness.
Chili garlic sauce — spicy kick; adjust to your comfort level.
Chicken broth, low sodium — moistens filling and adds mild savory liquid.
Cornstarch — thickens sauce so it sticks to the filling.
Lettuce leaves — crisp, cool vessel; the wrap’s real delight.
Salt and black pepper — basic seasoning, don’t skip it.
Cilantro — herbal pop if you like that bright green flavor.
Toasted sesame seeds — tiny crunchy garnish that looks and tastes great.

Ingredient Quantities

1 lb ground chicken or ground turkey, lean

2 tbsp vegetable oil or peanut oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

4 green onions, sliced thin, whites and greens separated

1 can 8 oz water chestnuts, drained and finely chopped

4 oz mushrooms, preferably shiitake or cremini, finely chopped (optional but tasty)

3 tbsp hoisin sauce

2 tbsp low sodium soy sauce

1 tbsp oyster sauce (optional for extra depth)

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tbsp brown sugar or honey

1 tsp chili garlic sauce or sriracha, more or less to taste

1/2 cup low sodium chicken broth

1 tbsp cornstarch

1 head iceberg or butter lettuce, leaves separated and rinsed

Salt and black pepper, to taste

Fresh cilantro leaves, chopped for garnish (optional)

Toasted sesame seeds for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tbsp vegetable or peanut oil in a large skillet over medium high heat until shimmering, then add the minced garlic, grated ginger and the white parts of 4 green onions and cook about 30 seconds until fragrant, but don’t let them burn.

2. Add 1 lb lean ground chicken or turkey to the pan, break it up with a spatula and cook until mostly browned, about 4 to 6 minutes. Season with a pinch of salt and black pepper as it cooks.

3. Stir in the finely chopped mushrooms (if using) and the drained, finely chopped water chestnuts, cook another 2 to 3 minutes until mushrooms soften and any liquid mostly evaporates.

4. Mix together in a small bowl 3 tbsp hoisin sauce, 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce if you have it, 1 tbsp rice vinegar, 1 tbsp brown sugar or honey, 1 tsp chili garlic sauce or sriracha (adjust to taste), and 1 tsp toasted sesame oil.

5. Pour that sauce mixture over the cooked meat and vegetables, stir to combine and heat through for a minute so the flavors start to meld.

6. In a separate cup whisk 1/2 cup low sodium chicken broth with 1 tbsp cornstarch until smooth, then pour into the skillet and simmer for 1 to 2 minutes until the sauce thickens and coats the meat. Taste and add a bit more soy or salt if it needs brightness.

7. Turn off the heat, fold in the green parts of the sliced green onions, and if you like, a handful of chopped cilantro for freshness.

8. Rinse and pat dry leaves from 1 head of iceberg or butter lettuce, separate into individual cups. Spoon the warm filling into each lettuce leaf, sprinkle toasted sesame seeds and extra chopped cilantro on top if you want.

9. Serve immediately while warm so the lettuce stays crisp. Leftovers keep well in the fridge for a couple days, reheat gently in a skillet and spoon into fresh lettuce when ready to eat.

Equipment Needed

1. Large heavy skillet or sauté pan
2. Rubber or heatproof spatula
3. Cutting board
4. Chef knife
5. Small mixing bowl (for the sauce)
6. Measuring spoons and measuring cups
7. Whisk or fork (for the cornstarch slurry)
8. Colander or sieve (to drain water chestnuts and rinse lettuce)
9. Serving bowl or platter and tongs or spoon for filling lettuce cups

FAQ

Q: Can I use ground turkey instead of chicken? A: Yes, turkey works just fine and cooks the same. Lean turkey may be a little drier so watch the pan and add a splash more chicken broth if it seems too dry.

Q: How can I make these vegetarian? A: Swap the meat for crumbled firm tofu or finely chopped mushrooms, use vegetable broth and replace oyster sauce with hoisin or a mushroom soy sauce. Press the tofu first so it soaks up flavors better.

Q: What lettuce is best and do I have to buy a whole head? A: Butter lettuce or iceberg are easiest because they make nice little cups. You can buy prewashed leaves for convenience but a whole head is cheap and stores in the fridge for a few days.

Q: Can I make the filling ahead and reheat later? A: Totally. Make the filling 1 to 2 days ahead, cool it quickly and store in the fridge. Reheat in a skillet with a splash of broth so it doesnt dry out. Assemble just before serving.

Q: My sauce is too thin or too thick, how do I fix it? A: If too thin, mix a little more cornstarch with cold water and stir in while simmering until it thickens. If too thick, stir in a tablespoon or two of chicken broth or water until it loosens up.

Q: How spicy are these and can I adjust the heat? A: The recipe is mildly spicy from the chili garlic sauce or sriracha. Add less for kids, or add more and a pinch of crushed red pepper for heat lovers. You can always serve extra sauce on the side.

Asian Lettuce Wraps (P.F. Changs Copycat Recipe) Substitutions and Variations

Ground chicken or turkey: try ground pork, ground beef, or crumbled firm tofu for a vegetarian twist.
Hoisin sauce: swap with black bean sauce, a mix of miso and honey, or extra soy sauce with a splash of brown sugar.
Rice vinegar: use apple cider vinegar, white wine vinegar, or a squeeze of lemon juice instead.
Iceberg or butter lettuce: romaine leaves, Napa cabbage leaves, or large spinach leaves all work fine.

Pro Tips

1) Pat the lettuce completely dry and chill it. Any tiny bit of water makes the leaves soggy fast, so spin or pat them and keep refrigerated until serving for maximum crunch.

2) Get good browning on the meat by not crowding the pan and using high heat at first. Let the ground chicken or turkey sit undisturbed a minute or two so it gets a bit of color before breaking it up. Browning adds flavor that the sauces alone can’t.

3) Temper the cornstarch slurry: mix it into room temperature or slightly warm broth and stir well before adding. Pour it in slowly while simmering and keep stirring so the sauce thickens evenly and does not go gluey.

4) Make the sauce ahead and taste before adding to the pan. Hoisin and soy vary a lot in salt and sweetness, so adjust vinegar, sugar, or chili to balance sweet, salty and tangy. Leftovers reheat fine; store filling and lettuce separately and spoon into fresh leaves when serving.