Lots of people rave about lettuce wraps.  I know they are a favorite appetizer at a popular chain restaurant, but surprisingly I had never tried them till now.  I have been wanting to try them for quite a while but there are hundreds of versions out there and they are all so different!  Some seem not in the least authentic, some call for only ingredients I have no hope of finding here in my town – I was hoping for something in between.  Finally I turned to Jaden at Steamy Kitchen because I knew she would have a great recipe that didn’t require tons of hard to find items.

These were a really nice light and healthy dinner.  I loved the contrast of the warm filling with the cool, crisp lettuce.  I also really liked the play between the spicy-sweet flavors.  They weren’t super spicy, but just enough to give the mild, slow burn I love.  Part of the sweetness comes from the diced apple – it may seem like a weird addition but don’t skip it.  Ben and I both agreed that it made the dish.  Butter lettuce is recommended for lettuce wraps but I had no luck finding it in the grocery.  Maybe next time at the farmers’ market!

  • Yield about 4 servings


For the sauce:
1½ tsp. hoisin sauce
1 tsp. soy sauce
½ tsp. sesame oil
1 tsp. rice wine vinegar
Freshly ground black pepper
1 tsp. Sriracha hot sauce

For the filling:
2 tsp. canola oil
1 tsp. minced garlic
½ tsp. grated fresh ginger
2 green onions, chopped
1 lb. ground turkey or chicken
2 cups mixed vegetables (I used frozen peas and carrots, diced red pepper and onion)
½ green apple, finely chopped

To assemble:
Butter lettuce leaves, washed and separated
Shredded carrots for topping (optional)


  • 01

    Combine all the ingredients for the sauce in a small bowl and mix to blend.

  • 02

    To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat.  Immediately remove the pan from the heat.

  • 03

    Serve the filling in lettuce “cups” and top with shredded carrots, if desired.