Fresh and Healthy Lettuce Wraps

lettuce wraps

I first saw these Asian Lettuce Wraps over at Annie’s Eats. What struck me about them was how colorful and fresh they looked. I love the wraps at P.F. Chang’s, but we do not have a restaurant at all close to us, plus making homemade versions of restaurant favorites always saves on fat and calories. And in this case, it definitely doesn’t sacrifice on flavor. I dare say these are tastier… and they’re healthy… a win/win!

I made these for a girls’ night with two of my dear friends. We used to have a book club, which with motherhood has evolved into a rent-a-movie club. My friends are good cooks too and along with these wraps we had bacon-wrapped scallops, bruschetta topped with roasted peppers and gorgonzola and some girly martinis.  It was a fun night!

And these wraps are definitely a keeper. They don’t take long to put together and they reheat well. These will now be in my permanent rotations for when I need to bring an appetizer somewhere AND for lunches I can have on-hand in the fridge for myself. I even think my kids would eat the filling, but maybe in a tortilla wrap instead of the lettuce. Seriously, print this recipe and put it in your menu plan for the week… you won’t be sorry!

Also, if you are first-time visitor to my blog, I have my first-ever giveaway going on through Tuesday, April 23rd. Click on this rafflecopter link to enter to win a $25 gift-card from  Thanks!

 a Rafflecopter giveaway

Fresh and Healthy Lettuce Wraps
Write a review
for the sauce
  1. 3 T. hoisin sauce (an all-natural brand if you can find it)
  2. 1 T. soy sauce
  3. 1 T. sirarcha sauce
  4. 1 T. white wine or rice vinegar
  5. 1 1/2 t. light brown sugar
  6. 1 t. sesame oil
  7. 1/2 t. salt
for the filling
  1. 1 T. grapeseed or canola oil
  2. 2 cloves garlic, minced
  3. 3 green onions, chopped
  4. 2 T. fresh grated ginger
  5. 1 c. shredded carrots, divided
  6. 1/2 c. minced onion
  7. 1/2 c. chopped red pepper
  8. 1/2 c. chopped yellow pepper
  9. 1 small green apple, peeled and shredded
  10. 1 lb. ground turkey (the 99% fat-free brand I used was about 1 1/3 lbs... I used it all)
  11. 1/4 t. salt
  12. 1/2 c. frozen peas
  13. Boston or Bibb lettuce, washed and separated into individual leaves for serving
  1. Combine all sauce ingredients in a small bowl and mix well with a fork. Set aside.
  2. In a stock pot, heat the grapeseed or canola oil over medium-high heat. Add the garlic, green onions and fresh ginger and saute for about 1 minute. Add the onion, peppers, apple, and half the shredded carrots and saute, about 5 minutes. Add the turkey and salt and saute, breaking up the meat. Cook for another 7 - 8 minutes, or until the meat is beginning to brown and is completely cooked through. Turn the heat to medium and stir in the sauce and peas. Cook for about 2 minutes and remove from heat.
  3. Allow filling to cool a bit and serve right away with the lettuce, or refrigerate the filling and reheat in the microwave when ready to serve.
  4. Top the wraps with the remaining shredded carrots and extra sirarcha sauce, if desired.
Adapted from Annie's Eats
Adapted from Annie's Eats
Foodtastic Mom