Spicy Turkey Lettuce Wraps

Claire Shorenstein: Episode 22

Claire gives us a nutritious (and tasty) recipe to try!

1 clove garlic, minced

1 lb ground turkey (or beef)

3 tablespoons all-purpose flour

3-4 carrots, shredded or grated

1 Tbsp rice wine vinegar

1 head lettuce

1 chile (Thai, jalapeno, serrano), finely chopped

1 lime, sliced

½ red onion, finely chopped

1 small piece of fresh ginger, peeled & finely chopped

3 Tbsp low sodium soy or tamari sauce


10-15 m

Ready in
20-35 m


  1. Cut the bottom of the lettuce head off, so that the leaves come apart. Wash and dry leaves thoroughly and set them aside.
  2. Spray a large pan with cooking spray. Add ground turkey to the pan and cook over medium-high heat for about 3 minutes, using a spoon to break up the larger clumps.
  3. Add the chopped onion, ginger and garlic and cook for about 5-7 minutes, until the onion is soft and translucent.
  4. Stir in the chile and carrots then deglaze by adding the vinegar and soy or tamari sauce. Stir thoroughly, and let cook until almost all of the liquid has evaporated.
  5. Remove from the heat and place into a bowl.
  6. To serve, spoon some meat into a lettuce leaf and squeeze in some lime juice. I also enjoy adding sliced avocado on top. Fold lettuce leaves over the filling, roll it up and enjoy!


1 tablespoon olive oil

½ C. chopped green onion (optional, if you don’t like onion, Tom!)

1 tsp. minced garlic

salt & pepper, to taste


20 m

Ready in
30 m


    1. In a large skillet, brown the ground beef over med/med high heat.  Season with salt and pepper, to taste.
    2. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
    3. Drain any fat from the ground beef, remove from the pan and set aside.
    4. In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
    5. Stir in the sauce and add the meat; stir to combine.  Serve hot.
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