Teriyaki Turkey Lettuce Wraps (Printable Version)
Savory ground turkey and veggies glazed in teriyaki sauce wrapped in crisp fresh lettuce leaves.
# Ingredients:
→ Teriyaki Sauce
01 -
60 ml low sodium soy sauce
02 -
60 ml water
03 -
15 ml red wine vinegar
04 -
25 g brown sugar
05 -
15 g granulated sugar
06 -
5 g fresh minced garlic
07 -
2 g ground ginger
08 -
15 ml vegetable oil
09 -
15 ml cornstarch
10 -
30 ml warm water (for slurry)
→ Filling
11 -
450 g ground turkey
12 -
100 g broccoli, chopped
13 -
70 g carrots, grated
14 -
70 g onions, diced
→ Assembly
15 -
Large Romaine, Iceberg, or Butter lettuce leaves
# Steps:
01 -
Combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, garlic, and ginger in a small saucepan over medium heat. Whisk continuously until sugars dissolve and mixture is smooth, about 2 minutes.
02 -
In a small bowl, mix warm water and cornstarch until fully combined without lumps to create a smooth slurry.
03 -
Bring soy sauce mixture to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook for 2 to 3 minutes until sauce thickens enough to coat the back of a spoon, becoming glossy and translucent.
04 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add diced onions and cook for 3 to 4 minutes until translucent and lightly golden on edges.
05 -
Add ground turkey and minced garlic to the skillet, breaking the meat into small pieces. When turkey is halfway cooked with some pink remaining, add grated carrots and chopped broccoli. Cook until turkey is fully cooked and vegetables are tender-crisp.
06 -
Pour prepared teriyaki sauce over the turkey and vegetables. Stir to evenly coat. Reduce heat to medium-low and simmer for 5 minutes, allowing flavors to meld.
07 -
Spoon approximately 80 ml (1/3 cup) of the hot filling into each lettuce leaf. Serve immediately to maintain lettuce crispness and enjoy while hot.
# Notes:
01 -
Pat lettuce leaves dry before filling to prevent sogginess.
02 -
Reserve some teriyaki sauce for drizzling at serving for added flavor.
03 -
Filling can be refrigerated up to 2 days; reheat before assembling wraps.
04 -
Try substituting turkey with chicken, beef, or plant-based protein as desired.