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–+ servings
Enjoy these Thai turkey lettuce wraps—lettuce cups filled with cooked ground turkey, shredded carrots, crisp purple cabbage, sesame seeds, and a drizzle of creamy sauce on top.

Thai Turkey Lettuce Wraps with Creamy Ginger Tahini Sauce

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Give the vegetables the full 12 minutes, until they're deeply browned. Mix both sauces while they cook, and the rest comes together fast.

Ingredients

  • 1 tablespoon neutral-flavored oil
  • ½ medium onion, minced
  • 1 medium carrot, julienned or grated
  • 1 medium red bell pepper, minced
  • 2 tablespoons minced ginger
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • ¼ cup sliced green onions
  • 12 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 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
  • 3 tablespoons cold water, more if you want a thinner sauce

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 dark and sweet-smelling. Add the ginger and garlic and cook for 1 minute more.
    1 tablespoon neutral-flavored oil, ½ medium onion, 1 medium carrot, 1 medium 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 ingredients for the creamy ginger tahini sauce.
    2 tablespoons EACH: Thai red curry paste and soy sauce, 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, 3 tablespoons cold water
  • When the veggies are cooked, push them to the side of the pan and add the turkey. Cook until it is no longer pink, about 5 minutes, breaking up any larger chunks as it cooks. Mix the turkey into the veggies, then add the Thai-inspired sauce and bring to a boil. Remove from the heat, then 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.
    12 Bibb lettuce leaves, Optional toppings: sesame seeds, lime wedges, and thinly sliced red cabbage
Serving: 1 serving = ¼ of the recipe, Calories: 335kcal, Carbohydrates: 23g, Protein: 31g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 603mg, Potassium: 716mg, Fiber: 3g, Sugar: 13g, Vitamin A: 6255IU, Vitamin C: 47mg, Calcium: 76mg, Iron: 3mg