Spicy Asian Turkey Cabbage Wraps

A few years ago my husband & I dined at P.F. Chang’s and we enjoyed the Chicken Lettuce Wraps. They were great, so I decided I’d try to make my own version at home.


I used turkey instead of chicken and my husbands response was “these wraps are better than P.F. Changs!”. It was a huge compliment.

I’ve been making these for dinner ever since, and they are always a big hit.

They are pretty easy to make once you get the right ingredients…


2 tbsp olive oil
1 lb ground lean turkey
Salt  & Pepper
1 clove garlic minced
1 small shallot
1/2 cup chopped mushrooms
2 tbsp low sodium soy sauce
3 tbsp Hoisin Sauce***
2 tsp Sriracha (optional)
Small bunch of cilantro
3 green onions chopped
2 cups bean sprouts
2 carrots cut into thin slices
1 small head of lettuce: I used napa cabbage

First in a large pan you’ll want to brown the turkey meat in a tbsp of olive oil. While thats browning chop your garlic, mushrooms, shallots and other veggies.

Typically I’d say salt & pepper your meat while its cooking but these wraps get salt from the soy sauce and Hoisin so just dash a little bit of pepper.
Once your meat is cooked, drain any juice and then add the garlic, shallots, mushrooms, soy sauce, hoisin & sriracha.

Sauteed together over low heat. You’ll only need to cook until the mushrooms and shallots are cooked and the sauce covers all of the meat.

***Note about the Hoisin Sauce, this is the best sauce I’ve found and its in the international section of most grocery stores. The wraps just aren’t the same without Hoisin, trust me I’ve tried.
While the meat is finishing up, in a different pan heat the remaining olive oil add the bean sprouts and a dash of salt & pepper. These only need to sauté for a couple of minutes so keep an eye on them, you don’t want them over cooked.

When your sprouts are done and the mushrooms (in your meat) are cooked you are ready to assemble your wraps.

Take a few leaves of cabbage (washed) and add: meat, green onions, cilantro, carrots & bean sprouts.

We add more sriracha but that is because we LOVE spicy food.


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