Save to Pinterest My neighbor knocked one Tuesday with a head of Napa cabbage she couldn't use. I had ground turkey thawing and zero plan for dinner. What came together that night wasn't a recipe I'd seen anywhere, just instinct and a memory of potsticker filling I loved but never wanted to wrap. The lettuce cups made it feel light, almost playful, and by the time my kids crunched into them, I knew this was staying in rotation.
I made these for a friend recovering from surgery, someone who needed food that felt nourishing but not heavy. She texted me later that night saying she ate four wraps standing at the counter. That's when I realized this dish had a way of making you feel taken care of without any fuss. It's become my go-to whenever someone needs a meal that says I care but doesn't arrive in a casserole dish.
Ingredients
- Ground turkey: Lean and mild, it soaks up all the ginger and soy without fighting for attention, and it cooks fast enough that you won't overcook the vegetables.
- Shredded carrots: They add sweetness and a slight crunch that balances the savory elements, plus they hold up well even after a few minutes in the pan.
- Shiitake mushrooms: Thinly sliced, they bring an earthy, almost meaty depth that makes the filling feel more substantial than it is.
- Napa cabbage: Delicate and crisp, it wilts just enough to blend in but keeps enough texture to remind you this isn't mushy takeout.
- Green onions: Use both the white and green parts for layers of flavor, sharp at first, mellow as they cook.
- Garlic and ginger: Freshly minced and grated, they're the backbone of the whole dish, the scent alone will make you hungry.
- Low-sodium soy sauce: It gives you control over the salt, and if you need gluten-free, tamari works just as well without any flavor loss.
- Rice vinegar: A splash of this cuts through the richness and brightens everything, don't skip it.
- Toasted sesame oil: A little goes a long way, it adds a nutty warmth that makes the whole pan smell like a good decision.
- Honey: Just enough to round out the soy and vinegar, creating a gentle balance instead of straight saltiness.
- Chili flakes: Optional, but they add a quiet heat that builds as you eat, perfect if you like a little kick.
- Butter lettuce leaves: Tender, pliable, and sturdy enough to hold a generous scoop without tearing, they make the wraps feel elegant and easy at once.
- Toasted sesame seeds: They add a final nutty crunch and a visual cue that the dish is finished with care.
Instructions
- Brown the turkey:
- Heat the sesame oil in a large skillet or wok over medium-high heat, then add the ground turkey and break it up with a spatula as it cooks. Let it brown for five to six minutes until no pink remains and some edges get a little crispy.
- Add aromatics:
- Toss in the garlic, ginger, and green onions, stirring constantly for about a minute until the smell fills your kitchen and the garlic just starts to turn golden. Don't walk away during this step or the garlic will burn.
- Stir in the vegetables:
- Add the carrots, mushrooms, and cabbage, tossing everything together so the turkey coats the vegetables. Cook for three to four minutes, stirring occasionally, until the cabbage wilts slightly but everything still has a bite.
- Make the sauce and finish:
- Whisk together the soy sauce, rice vinegar, honey, and chili flakes in a small bowl, then pour it over the turkey mixture and toss until everything is evenly coated. Let it cook for two more minutes so the sauce thickens just a bit, then taste and add black pepper as needed.
- Assemble the wraps:
- Spoon the warm turkey mixture into the center of each lettuce leaf, being careful not to overfill. Sprinkle with sesame seeds and extra green onion, then serve right away while everything is still hot and crisp.
Save to Pinterest One night my son asked if we could eat these every week. I laughed and said sure, but what surprised me was that he meant it. Now, almost every Thursday, he sets out the lettuce leaves without being asked. It's not just dinner anymore, it's become our thing, a small tradition that started by accident and stuck because it made us both happy.
Choosing Your Lettuce
Butter lettuce is my favorite because the leaves are soft and flexible, almost like little edible bowls. Bibb lettuce works the same way, tender but strong enough to hold a full scoop. If you can only find iceberg, it'll work in a pinch, but the leaves are stiffer and sometimes crack when you fold them. Rinse and dry your leaves well so the filling doesn't slide around on wet lettuce.
Swaps and Variations
Ground chicken or pork both work beautifully here, pork will give you a richer, more traditional potsticker flavor. If you want extra crunch, toss in water chestnuts or bamboo shoots with the vegetables. I've also made this with ground tofu crumbles for a vegetarian version, and it held up surprisingly well as long as you press the tofu dry first. A drizzle of sriracha or a spoonful of hoisin sauce at the table can change the whole mood if you want to mix it up.
Storing and Reheating
The filling keeps well in the fridge for up to three days, stored separately from the lettuce. Reheat it gently in a skillet over medium heat, adding a splash of water or soy sauce if it seems dry. The lettuce won't hold up overnight, so always use fresh leaves when you serve. You can pack the filling in a thermos for lunch and bring lettuce on the side, it makes a great desk-friendly meal that doesn't need a microwave.
- Store the turkey mixture in an airtight container to keep it from drying out.
- Prep your vegetables the night before so you can cook this even faster.
- Freeze leftover filling in portions for an emergency dinner that tastes homemade in minutes.
Save to Pinterest These wraps have a way of making weeknights feel a little special without any extra effort. I hope they find a spot in your regular rotation the way they did in mine.
Common Recipe Questions
- → Can I use ground chicken instead of turkey?
Yes, ground chicken or pork work equally well in this dish. Cook until browned and follow the same instructions.
- → How do I make this gluten-free?
Simply substitute tamari for the soy sauce. Check all labels to ensure your sesame oil and other ingredients are certified gluten-free.
- → What type of lettuce works best for wraps?
Butter lettuce or Bibb lettuce are ideal because their leaves are soft, pliable, and cup-shaped. Romaine can also work if you prefer more crunch.
- → Can I prepare the filling ahead of time?
Yes, cook the turkey-vegetable mixture up to 2 days in advance. Store in the refrigerator and reheat gently before serving in fresh lettuce leaves.
- → How can I add more heat to this dish?
Increase the chili flakes, add sriracha to the sauce, or include fresh sliced Thai chilies when cooking the garlic and ginger.
- → What vegetables can I substitute or add?
Water chestnuts and bamboo shoots add excellent crunch. Bell peppers, snap peas, or bok choy are also delicious additions that complement the Asian flavors.