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6 cups
Prep time:
5 minutes


3 tablespoons reduced-sodium soy sauce
3 teaspoons sugar, granulated or brown
2 teaspoons sesame oil
1 teaspoon hot sauce
¾ pound lean ground turkey (15% fat or less)
2 stalks celery, sliced
2 medium carrots, shredded
1 tablespoon minced ginger root or 3/4 teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove garlic, minced
1 can (8 ounces) water chestnuts, drained and chopped
2 cups cooked brown rice
8 large lettuceleaves


1. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.

2. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10minutes. Break turkey into crumbles as itcooks.

3. Add ginger and garlic. Cook 2 minutes.

4. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.

5. Stir in cooked rice. Heat through.

6. Serve in lettuce leaves.

7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.