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Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps with Cilantro and Rice

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Crunchy, fresh, and pretty fun to eat, lettuce wraps are the perfect vessel for all types of delicious fillings. In this twist on a Plated customer favorite that was originally made with beef, we sauté ground turkey with garlic and ginger, then toss in a sauce of hoisin, Sriracha, and cilantro. Jasmine rice, infused with fragrant mint, soaks up all the fantastic flavors in this hands-on meal.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 570
  • Protein 39g
  • Total Carb 47g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • head Boston lettuce
    • 1
    • head Boston lettuce
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • ginger
    • 1/2 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • ground turkey
    • 12 ounces
    • ground turkey
  • hoisin sauce
    • 2 packets
    • hoisin sauce
  • light brown sugar
    • 1 teaspoon
    • light brown sugar
  • soy sauce
    • 1 packet
    • soy sauce
  • Sriracha
    • 1 packet
    • Sriracha
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan

Allergens

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Roughly chop cilantro and mint leaves, keeping herbs separate and discarding stems. Pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps). Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan. Trim and discard skin of ginger and mince. Mince garlic.

  3. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add ginger and garlic and sauté, stirring, until fragrant, about 30 seconds.

  4. Brown turkey and make sauce

    Brown turkey and make sauce

    Add turkey to pan with aromatics, still over medium-high heat. Season with ¼ teaspoon salt and pepper as desired and cook, breaking up, until browned, about 5 minutes. Meanwhile, in a small bowl, whisk together hoisin sauce, brown sugar, soy sauce, and Sriracha (skip or use half for less heat) to make sauce.

  5. Finish turkey

    Finish turkey

    Once turkey is browned, add sauce to pan, still over medium-high heat, and stir to combine. Remove pan from heat and stir in red cabbage and cilantro. Taste and add salt (though you might not need more, thanks to the soy and hoisin) and pepper as desired.

  6. Plate turkey lettuce wraps

    Plate turkey lettuce wraps

    Fluff cooked rice with a fork, then stir in mint to combine. Divide lettuce wraps between serving plates. Fill with mint rice, then top with turkey. Garnish with peanuts and dig in!

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