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Thai Turkey Lettuce Wraps with Peanut Sauce

Thai Turkey Lettuce Wraps with Peanut Sauce

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: appetizer, lunch, dinner
  • Cuisine: Thai, Asian


Delicious, healthy, and super simple turkey lettuce wraps get a Thai twist. Peanut sauce is easier to make than you think – and this recipe is high in protein, fiber, potassium, and iron!



For the Peanut Sauce:

  • 1/2 cup natural creamy peanut butter
  • 2 tablespoons reduced-sodium Tamari (or soy sauce)
  • 2 tablespoons honey
  • 1 lime, juiced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • Pinch of red chili pepper flakes
  • 1/4 to 1/2 cup of warm water

For the Wraps:

  • 1/2 pound ground turkey breast
  • 1/2 pound ground turkey thigh
  • 1/2 pound fresh green beans, trimmed and cut into thirds
  • 1 tablespoon olive oil
  • 2 Butter or Bibb lettuce heads (for about 16 leaves)
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 3 teaspoons grated fresh ginger
  • 1 red bell pepper, diced
  • 1 cup shredded carrots (plus more for garnish)
  • 2 tablespoons reduced-sodium Tamari (or soy sauce)
  • 1 teaspoon brown sugar, packed
  • 2 teaspoons sesame oil
  • 1 small bunch cilantro, chopped
  • salt and pepper, to taste
  • red chili pepper flakes


  1. Make the Peanut Sauce: Combine peanut butter, Tamari, honey, lime, ginger, sesame oil, and chili flakes. Whisk well. Slowly pour in warm water while mixing to reach your desired consistency. You will need about 1/4 to 1/2 cup of water. Add it a little at a time. Set aside.
  2. Wash and dry your lettuce leaves and set 16 aside.
  3. Trim green beans, cut into thirds, and cook in a shallow layer of boiling water. Cover and steam until crisp-tender, about 5-6 minutes. Shock in an ice bath (or run under cold water) and set aside.
  4. Cook the turkey in a lightly oiled skillet, breaking up meat, until browned and no longer pink, about 3-5 minutes. Season with salt and pepper. Drain, discard leftover fat from pan, and set aside.
  5. Heat 1 tablespoon of olive oil until hot. Add in garlic, shallot, red pepper, and ginger. Cook until softened, but not browned, about 3-5 minutes. Season with salt, pepper, and a pinch of red chili pepper flakes. Return turkey to the pan along with the green beans. Mix the Tamari with the brown sugar and drizzle in. Cook mixture until heated through and bubbly. Add in shredded carrots in the last 1-2 minutes.
  6. Remove from heat and gently stir in a large handful of chopped cilantro and 2 teaspoons of sesame oil.
  7. Serve wraps assembled and drizzled with peanut sauce or as a Build-Your-Own set-up. Sprinkle wraps liberally with shredded carrots and cilantro. Serve with lime.


For additional toppings or additions, consider chopped peanuts, green onions, water chesnuts, or brown rice.

Serve these as Deconstructed Lettuce Wraps (over chopped lettuce, drizzled with peanut sauce) for a less messy version.