These Turkey and Zucchini Lettuce Wraps are one of my favorite things to make when I want to be healthy but am still in the mood for Chinese.
I’ve been making these Turkey and Zucchini Lettuce Wraps on a regular basis for the past few years. And there’s a good reason why…they’re awesome! They’ve always been one of my favorite things to get when ordering takeout. So, I decided to come up with my own recipe and make them at home.
These are a perfect meal or a tasty appetizer for a group. I usually make a little plain white rice or even my Cilantro Lime Coconut Rice on the side for my husband to complement the lettuce wraps.
I like to go traditional and use iceberg lettuce for my lettuce wraps, however you can use romaine as well. In my opinion, I wouldn’t go Bibb lettuce for this turkey mixture, since it’s saucy. Bibb lettuce is better to use for wraps that have bigger chunks of filling instead of ground turkey.
Another reason to love this recipe? It’s all made in one pan! Easy cleanup! Check it out and let me know if you have any questions in the comments.
Ingredient Notes:
- Hoisin – I, of course, use gluten-free hoisin, found here. I prefer Lee Kum Kee over the San-J brand since it’s thicker.
- Soy Sauce – Gluten-free Tamari for anyone who is gluten intolerant. Regular soy sauce is fine for anyone who can eat gluten.
- Ground Turkey – Ground chicken or ground beef can also be used here.
Turkey and Zucchini Lettuce Wraps
Ingredients
- ½ cup hoisin I used gluten-free
- 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- Avocado oil
- 1 medium zucchini diced into ½ inch cubes
- Kosher salt
- Freshly ground black pepper
- ½ yellow onion diced
- 1 lb. ground turkey
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 4 scallions thinly sliced, whites and greens separated
- ½ lime juiced
- 1 head iceberg lettuce cut in half through the root end, leaves separated
- ¼ cup roasted peanuts roughly chopped, as garnish
Instructions
- In a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, sesame oil, and sriracha. Set aside until ready to use.
- Heat a large pan over medium-high heat. Add a drizzle of avocado oil, the zucchini, and a good pinch of Kosher salt and freshly ground black pepper. Cook, stirring occasionally, until browned and cooked through, 4-5 minutes. Transfer to a bowl and set aside until ready to use.
- Heat another drizzle of avocado oil in the same pan used for the zucchini over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and translucent, 4-5 minutes. Raise the heat to medium-high and add turkey and ½ teaspoon of Kosher salt (double this amount if doubling the recipe). Cook, breaking up the meat into pieces, until browned and almost cooked through, 3-4 minutes.
- Add garlic, ginger, and scallion whites (reserving the greens for the next step) and cook, stirring occasionally, until softened, 2-3 minutes. Lower the heat to medium-low. Add hoisin mixture and cook until reduced and thickened, 1-2 minutes.
- Remove from heat, stir in the zucchini, scallion greens, and half the lime juice. Taste and season with Kosher salt and freshly ground black pepper, if needed. Add in remaining lime juice, if desired.
- Serve in a bowl with the lettuce and peanuts on the side. Assemble lettuce wraps as you’d like, topping with peanuts and remaining scallion greens.
Leave a Comment