Healthy Ground Turkey Lettuce Wrap Bowls
This Ground Turkey Lettuce Wrap Bowls recipe is a quick, healthy, and highly customizable meal that serves four and comes together in under 30 minutes. Lean ground turkey is flavored with garlic, ginger, soy, rice vinegar, and lime for a bright, savory base. Fresh vegetables, creamy avocado, and toasted sesame seeds add crunch and balance.The bowls are family-friendly, and ideal for meal prep when you store components separately. Each serving is roughly 360 calories, making this an excellent choice for a high-protein, moderate-calorie lunch or dinner.
Ingredients
- 1 lb ground turkey (454 g), lean (93% or similar)
- 1 tbsp olive oil or neutral oil
- 1 small onion finely chopped (about ½ cup / ~80 g)
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce or tamari/coconut aminos for GF
- 1 tbsp rice vinegar
- 1 tbsp lime juice fresh
- 1 tbsp sriracha or chili sauce optional, to taste
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 medium bell pepper thinly sliced
- 1 cup cucumber thinly sliced or julienned
- 8-12 butter lettuce leaves or romaine hearts
- 2 tbsp sesame seeds toasted, optional
- ¼ cup cilantro chopped (optional)
- 1 medium avocado sliced (optional topping)
- Salt and black pepper to taste
Instructions
- Prepare produce: Rinse and pat dry lettuce leaves; shred carrots and cabbage; slice bell pepper and cucumber; mince garlic and grate ginger; chop onion and cilantro; slice avocado if using. Set components in separate bowls for quick assembly.
- Heat the pan: Place a large skillet over medium-high heat. Add 1 tbsp oil and let it warm until shimmering.
- Brown the turkey: Add 1 lb ground turkey to the hot skillet. Break it into small pieces with a spatula. Cook, stirring occasionally, until no longer pink and starting to brown, about 6–8 minutes.
- Add aromatics: Push the turkey to the side (or remove briefly), add a touch more oil if pan is dry, then add chopped onion. Sauté 2–3 minutes until softened. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.
- Season and simmer: Stir onions/garlic/ginger into the turkey. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, and 1 tbsp sriracha (if using). Reduce heat to medium-low and cook 2–3 minutes so flavors meld. Taste and adjust with salt, pepper, or extra lime/soy as needed.
- Finish and add texture: If you like, stir in half the shredded carrots or a few tablespoons of cabbage into the turkey for integrated texture. Remove skillet from heat.
- Assemble bowls: Place 2–3 washed lettuce leaves per serving (or a lettuce “bowl”) on each plate. Spoon a generous portion of warm turkey into the lettuce. Top with remaining shredded carrots, cabbage, bell pepper, cucumber, sliced avocado, cilantro, and a sprinkle of toasted sesame seeds.
- Serve: Offer extra lime wedges and hot sauce at the table. Eat as a lettuce cup or use a fork to enjoy as a bowl. Serve with rice optionally.
- Storage & reheating: Store cooked turkey separately in an airtight container in the fridge for up to 4 days. Keep lettuce and crunchy toppings separate and assemble just before serving. Reheat turkey on the stovetop over low-medium heat or in the microwave, stirring once or twice.