Teriyaki Turkey Lettuce Wraps

Sweet homemade Teriyaki combined with lean ground turkey and veggies wrapped in crisp lettuce – a perfectly light meal for lunch or dinner.

Teriyaki Turkey Lettuce Wraps

I went on a kick last year, eating lettuce wraps for lunch nearly every day for a month. My kids even love them! You can stuff just about anything in them, and it gives you a little fiber and vitamin boost too. While I try not to make claims that anything I make is specifically “healthy” or “low cal” I do know that lettuce is a lot better for you than a flour tortilla or steamed rice!

Teriyaki Lettuce Wraps

One of my favorites I shared with you last week is my Chicken Club Lettuce Wraps. They are so good! But these Teriyaki Turkey Wraps may just be edging them out as our new favorite. I like to grate up some veggies and add them in too.

First cook the ground turkey with some sauteed onion and lots of garlic. About halfway through the cooking time, toss in some fresh grated carrot and finely chopped broccoli. You could totally leave these veggies chunkier, but if I want my kids to eat them I have to get them as small as possible, in the hopes that they won’t notice they’re actually eating vegetables!

ground turkey and vegetables

*If you opt for larger vegetables, steam them separately and add them at the end when you add the sauce.

While the meat is cooking, make your Teriyaki Sauce. I like to make a homemade Teriyaki (it’s super easy!) but you could use a prepackaged sauce if you prefer. Stir the sauce into the ground turkey and let it simmer for about five minutes.

Teriyaki Sauce 2

Spoon the meat right into your lettuce leaves, wrap, and enjoy!

Teriyaki Turkey Lettuce Wraps

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A close up of teriyaki lettuce wraps

Teriyaki Turkey Lettuce Wraps

Servings 4
Calories 292kcal

Ingredients
  

Teriyaki Sauce

  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup water
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water

Teriyaki Turkey Lettuce Wraps

  • 1 tablespoon vegetable oil
  • 1 pound Ground Turkey
  • 1 cup finely chopped broccoli
  • 2 large carrots peeled and grated
  • 1/2 cup diced onion
  • 2 tablespoons minced garlic
  • 8 Large Lettuce Leaves Romaine, Iceberg or Butter Lettuce work best

Instructions
 

Teriyaki Sauce

  • Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  • In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
  • Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened.

Teriyaki Turkey Lettuce Wraps

  • Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
  • Crumble ground turkey and garlic into the pan and cook until turkey is no longer pink. Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
  • Pour teriyaki sauce over cooked turkey and vegetable mixture. and stir. Simmer for about five minutes to combine the flavors.
  • Spoon meat mixture into individual lettuce leaves. Serve immediately.

Nutrition

Calories: 292kcalCarbohydrates: 31gProtein: 30gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 62mgSodium: 1154mgPotassium: 630mgFiber: 2gSugar: 22gVitamin A: 5266IUVitamin C: 25mgCalcium: 51mgIron: 2mg

 

 

 For more lettuce wraps and salads, be sure to check these out:

25 Salads & Lettuce Wraps

 

For all Soups, Salads and Sides, go HERE.

For a complete list of recipes, go HERE.

Turkey Teriyaki Lettuce Wraps

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I used this as a guideline after eating these before and swapping out one of the sugars in pineapple juice and honey works extremely well. Regular soy sauce worked in place of light, just adjust it to taste. Great recipe<3

  2. Another recipe of your is once again a hit with the whole family! The teriyaki sauce recipe alone is with its weight in gold! I have never made any Asian dish but I saw this on Instagram and gave it a go because I love everything I have tried on your site. Thank you so much for sharing, you are truly an asset to my kitchen!

    1. Sorry, I’m not able to provide nutritional information. There are great tools online though, and I recommend myfitnesspal.com.

  3. I made this tonight and my husband loved it… He wants me to add it to my receipes..
    Thanks for giving it to me.

  4. I am wanting to get this recipe but can’t do all the sugar would not adding the 1/4 cup of white sugar change the texture drastically or will it turn out ok ?
    Thank you

    1. Hi Leeanne,

      Yes you could leave out the sugar, but the recipe wouldn’t be quite the same. Teriyaki sauce is traditionally sweet and the sugar cuts through the saltiness. If you try it, let me know how it is.

  5. These are so good. I added some toasted sesame seeds and cashews, and they were awesome, gave them some crunch! Will definitely be making these again, I only made them last night, and have already shared the recipes with friends! Thanks for such a simple tasty meal!

  6. These were simply amazing…. the teriyaki Sauce is soooo good. I made it again to put on some grilled salmon and it was perfect. Mine were a bit runny, so I think I’ll be adding rice to the mix next time, but wow. – what a wonderful recipe!