Turkey Lettuce Wrap


*This Turkey Lettuce Wrap is Paleo- and SCD-friendly, gluten-free, and grain-free*

I’ve put my own spin to the classic Chinese dish, the lettuce wrap. Typically, this is made with minced whole duck (Peking Duck), after the bird’s crispy skin is served first as a hot appetizer with steamed pancakes, scallions (green onions), and hoisin sauce. Yum – but that’s a whole different topic altogether.

My version of the Chinese lettuce wrap is made with minced turkey – a bird rarely seen in Asian cuisine – which I feel is just as delicious as silky minced duck. Plus, it’s more budget-friendly! I used both dark and white turkey meat so there is a good mix of leanness and flavour. If like me, you fret about growth hormones and antibiotics being injected to poultry, just assume that they are, unless labelled otherwise. I know, it’s so sad these days, the state of our food…So, buy wisely, to the best of your knowledge and budget.

As indicated, this recipe is Paleo- and SCD-friendly if you omit the soy sauce and replace with coconut aminos (a natural product that tastes pretty close to soy sauce). As for the oyster sauce, traditional Asian brands almost always contain refined sugar, so that’s a no-go for Paleos. Better for Paleos to substitute oyster sauce with fermented shrimp paste or fish sauce (read labels carefully for additives).

We Chinese (and most Asians) like to dip food in various condiments – the spicier the better! Hence, I served these wraps with a Chili “Soy” (for Paleos, use coconut aminos) and Ginger Scallion Sauce (use coconut oil as the base). Delicious!

5.0 from 7 reviews
Turkey Lettuce Wrap
Prep time
Cook time
Total time
This recipe can be made Paleo-friendly with one or two substitutions.
Recipe Type: Main Course, Poultry
Serves: 4 as main course
  • 2 pounds (900 grams) hormone-free minced turkey, dark and white meat
  • 3 tablespoons extra virgin, cold-pressed coconut oil
  • 6 garlic cloves, minced
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 3 tablespoons coconut aminos* (can substitute with soy sauce)
  • 3 tablespoons oyster sauce (omit if Paleo)
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  • bell peppers various colours, cut into batons
  • green onions, julienned
  • head lettuce, leaves separated
  1. Place large pan over medium heat and melt the coconut oil.
  2. When pan is hot and oil melted, sauté garlic, onion, and celery until fragrant and translucent, about 2 to 3 minutes.
  3. Add the minced turkey and cook until just done, about 5 to 6 minutes.
  4. Stir in coconut aminos and oyster sauce (if using). Adjust seasoning with salt and pepper; cook for another 5 minutes, stirring continuously. Make sure the meat is no longer pink. Cover, remove from heat, and set aside.
  5. Prepare the garnishes: wash the bell peppers and dry well before cutting into batons. Julienne the green onions and set them all in a platter.
  6. To prepare the lettuce wrap, wash the lettuce head and dry with a towel. Gently tear off each outer leaf until they are all separated.
  7. Serve with Chili Soy and Ginger Scallion Sauce. To make Chili Soy the traditional way, mix soy sauce (use coconut aminos, if Paleo) with some water and add sliced Thai red chili peppers. To make Ginger Scallion Sauce, mince scallions and ginger with a little bit of salt and set aside in a heatproof dish. Heat up a light-flavoured oil (use coconut oil, if Paleo) in the pan over medium-high, then remove oil from heat and pour on top of the ginger and scallion mixture.
*coconut aminos look and taste just like soy sauce. It's a soy sauce substitute for Paleo, and it's usually available in health food stores.



  • Reply March 10, 2013

    Laura (Tutti Dolci)

    I am such a fan of lettuce wraps! These look scrumptious, Jen!

  • So fresh and delicious looking!

  • Reply March 11, 2013

    Kiran @ KiranTarun.com

    Sumptuous! We love lettuce wraps and always go for it whenever dining out :)

  • Reply March 11, 2013


    Your photos leave my tongue hanging out. Too incredible :)


  • There’s a ton of snow outside but this post just made my afternoon a little bit spring-y. Thank you for the happy, spring-y pictures. :)

    And this is so amazingly healthy. I don’t think I could ever do a wrap without a tortillas or something else. I’m way too carb dependent. Go, you! 😀

  • Just stumbled across your blog and I’m so glad to have found it! Your photographs are stunning!

  • Reply March 11, 2013

    Sandra's Easy Cooking

    I think you did marvelous job with these wraps, Jen! I love the lettuce wrap as you know and turkey for duck substitute is I think more affordable for people around here too. Fantastic photos, very tempting and beautiful! I can’t wait to try this recipe! Thanks for sharing and Happy Monday to you:)

  • Reply March 11, 2013

    Coffee and Crumpets

    The wraps look fantastic Jen! I am quickly running out of ideas for Paleo! I am not a huge fan of turkey but I can use chicken. Love your colourful photos!


  • Reply March 11, 2013


    I’m a fan of lettuce wraps and your turkey filling looks delicious and yes bring on the condiments-spicy is good 😉
    Beautiful pictures Jen 😉

  • All those colors! It makes me happy just to look at this dish! Gorgeous, Jen!

  • I’m not Paleo but I would gobble these up! :)

  • Reply March 11, 2013


    How on earth did you know that it just happened to be lunchtime (and that I’m starving!). 😀
    This looks unbelievably good right now – will definitely keep a look out for coconut amino!

  • I can’t believe something SO tasty can be really good for you. This is one delicious dish and so worth making ASAP. Love all of your beautiful photos!!!

  • Lettuce wraps are one of my favorite things, these look so flavorful, and i love the dipping sauce!

  • What a great twist on traditional lettuce wraps! So much healthier and, knowing you, just as delicious!

  • Reply March 11, 2013


    So yummy looking! I’ve always loved lettuce wraps I’ve now got a good recipe to use. Thanks for sharing :)

  • Reply March 11, 2013


    I seem to be using more and more easy-to-get, cheap and healthy turkey meat in all its variations. Lovely substitution here in an old-time favourite :) !

  • Reply March 11, 2013

    Tina Ong

    Yummy! But I can’t imagine eating it without the oyster sauce.:) old habits…

    Scallion and ginger sauce is one of my all-time fave, will try it with the lettuce wrap the next time I make.:|) Thanks for the inspiration.

  • Reply March 11, 2013


    Hi Jen! These colors just pop! I love lettuce wraps but I rarely make them at home. This must change! Thank you for sharing such a light and healthy recipe. Perfect for warmer spring days!

  • I love lettuce wraps! I haven’t used ground turkey before but it’s a lot healthy meat choice. You know, I’ve tried using the Chinese plate that you used in my photography but they didn’t come out so well. How amazing yours just blend well with other props!

  • Reply March 11, 2013


    Yum! I’ve been craving lettuce wraps, how did you know? I agree, the spicier the condiments, the better, at least for me!

  • Reply March 12, 2013

    suzanne Perazzini

    This is looks like a great Paleo dish and the dipping sauces make it extra special. I admire how perfectly you have cut up your vege sticks – very neat and colourful.

  • Reply March 12, 2013

    wok with ray

    Love the substitution of ground turkey and it should work well. Well, turkey or no turkey, I can’t promise how many (more) I would. Look so delicious, Jen! :)

  • Reply March 12, 2013

    a farmer in the dell

    I love a good lettuce wrap recipe. This sounds delicious and has me dreaming about summer!

  • Reply March 12, 2013

    Lora @cakeduchess

    I agree about the stated of our food and I’m always checking labels when I buy food. Love, love these lettuce wraps, Jen. I’d take a plate now and another one tomorrow:)

  • Reply March 12, 2013


    Looks delish! My kind of lunch!

  • Um, this looks utterly amazing! I’m doing a 3 week paleo challenge in April, so I KNOW I’ll be making these!

  • Your photos are just beautiful. I love how bright and cheery they are! I haven’t made myself a lettuce wrap in ages, looking at these pictures is reminding me of how much I miss them!

  • Reply March 13, 2013


    Turkey is a good alternative, it would give it some really nice flavour

  • Reply March 14, 2013

    joey @ 80 breakfasts

    Delicious, healthful, and gorgeous to look at! What more could one want in a dish?? :)

  • I don’t think I can eat one Asian dish without a condiment. They’re a must! :) I want to reach into the screen to take one of these wraps–better yet, I’d grab the whole plate! :)

  • I am totally dependent on dipping sauces too when I eat Asian food. These lettuce wraps look fantastic!

  • Reply March 15, 2013

    The Kitchen Boudoir

    I typically start salivating at the title and first photo of your posts, and by the end of them have a craving for whatever is on offer. This post is no exception. Usually, as is the case now, I am reading your posts late at night when I am at work and nowhere near delicious lettuce wraps. Great idea to use turkey!

  • […] which is not just healthy but one of the simple recipes I know. With all great flavors and taste, Turkey Lettuce Wrap is a must try of this season. Do let me know about your experience too!!  Share […]

  • Reply April 29, 2013


    Ooh this is one of my favorites!

  • Reply September 10, 2013


    What’s up, constantly i used to check website posts here in
    the early hours in the dawn, since i like to learn more and more.

  • Reply March 3, 2014

    Kayla Welcher

    Just to clear up the misconceptions that you have about hormones and antibiotics in poultry, there are absolutely no hormones used in conventional poultry production as they are not cost effective and also don’t do anything to benefit the birds or the farmer. So they are not used. As for antibiotic use in poultry (and all animals used in food production) antibiotics are only used when deemed necessary by a veterinarian. When antibiotics are given to an animal, they are taken out of production wether it be a milking line, a laying barn, or a feedlot until the withdrawl time has been met for the specific antibiotic to ensure that no residues are left in the animal. Additionally, the few antibiotics used in poultry are not used by humans, so you don’t have to worry about antibiotic residues creating resistance (even though there would be no residues to begin with).

    Aside from that, thanks for the great recipe!

    • Reply July 25, 2014


      Hi, Thanks for the wealth of info you provided. Since you left this comment, I have been reading up and educating myself regarding this issue. So many conflicting opinions out there. But I do believe in what you are saying, so I have no fear of eating poultry that is not labelled organic. Many companies or agribusinesses out there prey on the fears of consumers regarding use of antibiotics and hormones. And it’s working. What a mess the state of our food is in!

  • Reply September 7, 2014

    Lori Green

    Not a comment as much as a question… These do look wonderful, but I just wanted to ask what kind of lettuce do you recommend? Since there are several varieties and I couldn’t tell based on your pictures alone…

    • Reply November 24, 2014


      Hi, I just used good old iceberg lettuce

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