Thai Turkey Lettuce Wraps with Creamy Ginger Tahini Sauce

Thai Turkey Lettuce Wraps are easy to make and a true crowd-pleaser. They’re made with lean ground turkey, pantry-staple Asian flavors, and drizzled with a creamy ginger tahini sauce.

Are you ready to meet your new favorite weeknight dinner? These Thai turkey lettuce wraps are about to make life a whole lot tastier. They’re fresh, colorful, and feel a little special — without any extra effort.

I love this recipe because it checks all the boxes: lean ground turkey, caramelized veggies, and a seriously delicious Thai-inspired sauce that ties everything together. Dinner’s on the table in under 30 minutes, and it’s usually followed by enthusiastic compliments from my family. Bonus: they’re perfect for meal prep, which means tomorrow’s lunch is already taken care of.

Why choose ground turkey in lettuce wraps?

Turkey is a delicious and versatile protein, and ground turkey is perfect for making Asian lettuce wraps. I often reach for ground turkey instead of chicken when I’m grocery shopping, as it works well in a variety of recipes. The neutral flavor of ground turkey breasts is ideal with this Thai-inspired recipe.

How to make lettuce wraps family-friendly?

If you’re lucky, you’ll make the recipe exactly as written. But I know from having my own toddler at home that lettuce isn’t the best option for little ones.

That’s ok! You can still make these turkey lettuce wraps. Here are two ways of pleasing the lettuce-adverse at your table:

1. Turn them into turkey taco wraps by using tortillas instead of lettuce.
2. Serve the ground turkey filling over rice.

No matter how you choose to serve these turkey lettuce wraps, they’re delicious!

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Thai Turkey Lettuce Wraps with Creamy Ginger Tahini Sauce

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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Thai Turkey Lettuce Wraps are easy to make and a true crowd-pleaser. They're made with lean ground turkey, pantry-staple Asian flavors, and drizzled with a creamy ginger tahini sauce.

4

Ingredients

• ▢ 1 tablespoon neutral-flavored oil
• ▢ ½ medium onion (minced)
• ▢ 1 carrot (julienned or grated)
• ▢ 1 red bell pepper (minced)
• ▢ 2 tablespoons minced ginger
• ▢ 3 cloves garlic (minced)
• ▢ 1 lb. ground turkey
• ▢ ¼ cup sliced green onions
• ▢ Bibb lettuce leaves
• ▢ Optional toppings: sesame seeds, lime wedges, and thinly sliced red cabbage

Thai-Inspired Sauce

• ▢ 2 tablespoons EACH: Thai red curry paste and coco aminos (or soy sauce)
• ▢ 1 tablespoon EACH: honey and fish sauce

Creamy Ginger Tahini Sauce

• ▢ 4 tablespoons tahini
• ▢ 1 tablespoon EACH: lime juice and honey
• ▢ 2 teaspoons grated ginger
• ▢ 2 small garlic cloves (finely minced)

Instructions 

• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the onion, carrot, and bell pepper and cook for about 12 minutes, or until they are quite dark and become sweet smelling. Add the ginger and garlic and cook 1 minute more.
  1 tablespoon neutral-flavored oil, ½ medium onion, 1 carrot, 1 red bell pepper, 2 tablespoons minced ginger, 3 cloves garlic
• While the veggies are caramelizing, mix the Thai-inspired sauce ingredients in a small bowl. In another small bowl, mix the creamy ginger tahini sauce ingredients with 3 tablespoons of water. Add more water if you want a thinner sauce.
  2 tablespoons EACH: Thai red curry paste and coco aminos, 1 tablespoon EACH: honey and fish sauce, 4 tablespoons tahini, 1 tablespoon EACH: lime juice and honey, 2 teaspoons grated ginger, 2 small garlic cloves
• When the veggies are cooked, push them to the side of the pan and add the turkey. Let it cook until it is no longer pink, about 5 minutes. Break up any larger chunks with your wooden spoon then mix the turkey into the veggies. Add the Thai-inspired sauce and let it come to a boil. Stir in the green onions.
  1 lb. ground turkey, ¼ cup sliced green onions
• Serve the Thai turkey on bibb lettuce leaves with the tahini sauce drizzled over the top and any or all of the optional toppings.
  Bibb lettuce leaves, Optional toppings: sesame seeds, lime wedges, and thinly sliced red cabbage

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 335kcal (17%), Carbohydrates: 23g (8%), Protein: 31g (62%), Fat: 15g (23%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 62mg (21%), Sodium: 603mg (26%), Potassium: 716mg (20%), Fiber: 3g (13%), Sugar: 13g (14%), Vitamin A: 6255IU (125%), Vitamin C: 47mg (57%), Calcium: 76mg (8%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.