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Glazed Turkey + Veggie Lettuce Wraps

Active Time: 35 minutes
Total Time: 35 minutes
  • Gluten Free
  • Low Carb/Paleo
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Big Kids Plate
Toddler Plate

Let Your Friends Try This Recipe!

Why we love it:

The combination of turkey with sticky, rich sauce, rolled up in watery, crisp lettuce truly is perfection. You can use this formula and swap out for any veggies you have in your fridge.


  • 1 cup Basmati Rice (Brown)
  • 212 cups Water
  • 12 teaspoon Kosher Salt
  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Canola Oil
  • 1 pound Ground Turkey
  • 8 ounces Cremini Mushrooms
  • 1 Carrot
  • 1 Red Bell Pepper
  • 2 cloves Garlic
  • 4 Green Onions
  • 1 head Butter Lettuce (or romaine, etc.)
  • 14 teaspoon Sriracha (optional)

Cooking Instructions

  • 1. RICE

    Bring rice, water, and salt to a boil in a small pot. Stir well then reduce to low heat and cover. Steam for 27 - 30 minutes, without opening the lid, or until tender and water has evaporated. Let sit off the heat until you’re ready to serve.

  • 2. SAUCE

    In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

  • 3. SAUTÉ

    Heat the 2 teaspoons of canola oil in a large nonstick skillet over medium-high. Add the ground turkey and break up into small pieces as it cooks. Once it’s browned through, remove to a bowl and return the pan to the heat.

  • 4. VEGGIES

    While the turkey cooks, slice the mushrooms, carrots, and pepper. Mince garlic. Slice the green onions.

    Add all veggies to the pan and cook until softened and beginning to brown, about 5 - 7 minutes. Add the turkey back and pour the sauce over the top. Cook just until you hear bubbling and the sauce is warmed through; about 1 minute. Turn off the heat.

  • 5. LETTUCE

    Wash leaves and separate into little cups. Let them dry or use a salad spinner to get most of the water off.

  • 6. SERVING

    Spoon the mixture into individual lettuce leaves and roll up to serve with rice on the side or inside the rolls. Serve with sriracha to taste.

Check out our new features!


    ground pork or chicken work well. We also have a vegetarian version with tofu you can search for
    sub with white rice, rice noodles or quinoa which will cook faster too!
    or any other vegetables listed can be substituted with your preferred veggies
    there’s a famous P.F. Chang’s knock off recipe that calls for chopped water chestnuts which you can add if you like!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Most will enjoy rolling up the filling in lettuce on their own, so serve them in separate piles
  • Remove a portion of turkey before combining with veggies so they aren’t “mixed up”
  • Could leave sauce off entirely and serve on the side for dipping
  • Omit or swap out vegetables to include a few that are familiar and preferred - broccoli, carrot, peas, cauliflower, zucchini, etc., all great choices

For Toddlers

  • Serve with a tortilla instead of lettuce for rolling
  • Chop everything into small pieces, or slightly larger pieces as finger foods
  • Leave sauce off and season with only a splash of soy sauce

For Choosy Eaters

  • Keep vegetables separate - it might be easier chopping veggies and roasting on a sheet pan, instead of mixed in the sauté pan
  • Leave the green onion out of their portion
  • Try forming some turkey into a little meatball or patty
  • Leave some veggies they like raw to offer a combination
  • If they don’t love rice, swap the grain for noodles or quinoa (what they like)

Prep Ahead & Use It Up

  1. Cook rice ahead 
  2. Stir together the sauce ingredients
  3. You could make the filling entirely and just reheat to serve. Stores well for 5 days in the fridge
Rate this recipe:
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 (2 votes, average: 4.50 out of 5)
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