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Asian Style Turkey Lettuce Wraps

4 hours 30 minutesPin Recipe

Slow cooked ground turkey in a blend of Asian inspired spices and piled high on a wrap of lettuce.

Asian Style Turkey Lettuce Wraps

Asian Style Turkey Lettuce Wraps

It’s memorial day weekend! I am excited to spend some time this weekend outside with my girls playing, having a bonfire, and laying on the back deck just soaking up some rays.

Usually memorial day weekend is spent grilling on the barbeque but my husband is working all weekend (boo) and I’m not much of a griller. So instead, I’m throwing things in the crock pot in the morning and letting dinner cook itself so I can spend more time with my girls!

Asian Style Turkey Lettuce Wraps

I love my slow cooker. Though I don’t really use it that often, and I should, but I still love it. It makes dinners super simple because all you have to do is throw everything in, turn it on, and go about your day.

When it’s dinner time you don’t have to think about it, it’s already done.

This makes it perfect for fun filled days like this weekend so that I don’t have to come home from doing something and then think about what to make for dinner. Yay for simplicity.

Asian Style Turkey Lettuce Wraps

Slow cooked ground turkey in a blend of Asian inspired spices and piled high on a wrap of lettuce.

Prep: 10 minutes
Cook: 4 hours 20 minutes
Total: 4 hours 30 minutes
Yield: 12 wraps


  • 2 lbs ground turkey
  • 3 cloves garlic minced
  • 1 red bell pepper finely chopped
  • 1/2 small yellow onion finely chopped
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • 1 (8 oz) can water chestnuts drained and sliced
  • 1 1/2 cups brown rice cooked
  • 1 Tbsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 3 green onions sliced
  • 1 head iceberg lettuce


  1. Place ground turkey in 5-7 quart slow cooker with garlic and cover and cook on low for 2 hours.
  2. Add bell pepper, onion, hoisin sauce, soy sauce, and salt and pepper, to taste. Cover and cook on low for additional 2 hours.
  3. Stir in water chestnuts, cooked rice, rice vinegar, and sesame oil. Cook for additional 20 minutes.
  4. Serve mixture warm in lettuce wraps and garnished with green onions.

Recipe Notes

Adapted from Cooking Classy

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

This Post Has 12 Comments
  1. Call me strange but I prefer stuff like this wrapped in lettuce than breads… The filling in this sound fantastic, what sort of rice vinegar did you use was it clear, dark or red? Gotta get me some of this 😀

    1. Yes, me too! I definitely love me some tacos but lettuce wraps are just as great and sometimes preferred. The rice vinegar was just plain, clear rice vinegar.

  2. Oh, I love me some turkey! These look absolutely scrumptious, Jennifer. Have you tried them with leftover shredded turkey breast? We always have lots of leftover breast meat in our family after a big turkey meal, because we tend to go for the dark meat first. I’m always looking for something to do with the leftover white meat.

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