Gluten-Free Asian Turkey Lettuce Wraps
Fresh, protein-packed lettuce wraps filled with seasoned ground turkey, charred corn, and edamame, topped with a tangy sriracha-yogurt sauce and bright lime. Quick enough for weeknight dinners, light enough for lunch, and customizable with any crisp lettuce variety. The skinny cream sauce replaces traditional heavy mayo with Greek yogurt, keeping these wraps satisfying without the calories.
Ingredients
- 1 pound ground turkey, 93% lean
- 2 tablespoon green onions, chopped
- 2 tablespoon red bell pepper, chopped
- 1 teaspoon black pepper, ground
- ½ cup Asian toasted sesame salad dressingsesame oil + soy sauce + rice vinegar1/2 cup dressing = 2 tbsp sesame oil + 1 tbsp soy sauce + 2 tbsp rice vinegarhomemadeadds glutenadds soy
control sodium
- 1 medium lime, zest and juice
- 1 tablespoon hoisin sauce
- ¾ cup corn, fresh or frozen
- ¾ cup edamame, shelled
- lettuce leaves, any variety
- 2 tablespoon olive oil mayonnaise
- ¼ cup fat-free plain Greek yogurt
- 1 tablespoon sriracha sauce, Texas Pete CHA!
- 2 teaspoon rice vinegar
Instructions
- 1
Combine turkey, green onion, bell pepper, black pepper, and sesame dressing in a bowl. Let sit 10 minutes.
- 2
Whisk mayo, yogurt, sriracha sauce, and rice vinegar together. Refrigerate sauce.
- 3
Heat saute pan to medium-high. Add turkey mixture and cook 8 to 10 minutes until no longer pink. Stir in hoisin.
- 4
Remove turkey to a plate. Add corn and edamame to pan and cook until hot, allowing dark charred spots to form for depth of flavor.
- 5
Combine turkey with corn and edamame mixture.
- 6
Arrange lettuce leaves on a serving plate. Spoon turkey mixture into each leaf.
- 7
Top with green onion and bell pepper if desired. Squeeze lime juice over wraps and sprinkle with lime zest.
- 8
Drizzle sauce over wraps. Garnish with additional green onion and peppers. Serve warm.
Tips
Allow corn and edamame to char slightly for caramelized sweetness and deeper umami flavor.
Prep sauce and turkey mixture ahead of time to minimize cooking once guests arrive.
Good to Know
Cooked turkey mixture keeps refrigerated up to 3 days in an airtight container. Sauce stores separately up to 4 days. Assemble wraps just before serving so lettuce stays crisp.
Prepare turkey filling and sauce up to 1 day ahead. Keep lettuce leaves crisp in a sealed bag. Assemble wraps at serving time.
Serve warm with extra lime wedges, sriracha sauce on the side, and crushed peanuts or sesame seeds as optional toppings.
Common Mistakes
Do not skip the 10-minute resting period for turkey mixture to allow flavors to meld.
Do not overcook turkey past the point of being slightly pink to avoid dryness.
Do not add sauce until just before eating or lettuce wraps will become soggy.
Substitutions
Dairy-Free Swaps
General Alternatives
control sodium
FAQ
Can I make these wraps vegan?
Yes. Replace ground turkey with crumbled extra-firm tofu or a plant-based ground meat. Use vegan mayo and substitute Greek yogurt with coconut yogurt or cashew cream for the sauce.
What if I do not like spicy food?
Reduce or omit the sriracha sauce entirely. Increase Greek yogurt to compensate for creaminess. The sesame dressing and hoisin still provide umami depth without heat.
How long can I keep assembled wraps in the refrigerator?
Eat immediately. Once lettuce holds the filling and sauce, it wilts within 15-20 minutes. Store components separately and assemble just before serving.