I had plans to do a new recipe today, but turns out the universe also had other plans. Guys, this is the never-ending summer and I don’t know how to function anymore when I have to actually do stuff. 😅 So I wanted to share updates of one of my favorite recipes that is packed with protein, flavor, and tons of veggies–these  are awesome for meal prepping or when you feel like you need a little detox, but they’re also freaking delicious whether you’re trying to make healthier eating choices or not.

spicy turkey lettuce wraps from our best bites

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These Spicy Turkey Lettuce Wraps are packed with lean protein, tons of veggies, and taste AMAZING!


20 ounces super-lean ground turkey
1/4 cup chopped green onions
6 cloves garlic, minced
1 tablespoon minced ginger
1 1/2 cups seeded and diced cucumber
1 medium red bell pepper, seeded and chopped
1/2 cup shredded carrot
1/4 cup chopped cilantro
1/4 cup chopped cashews
1/2 jalapeno, seeded and diced OR Sriracha sauce to taste
Juice of 2 limes (about 4 tablespoons)
1 tablespoon soy sauce
1 tablespoon brown sugar
16 lettuce leaves (butter lettuce or trimmed iceberg lettuce leaves work great)


In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.

When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the turkey mixture until it’s browning and crumbly.

While the turkey is cooking, combine the limes, soy sauce, brown sugar, and, if using it, Sriracha to taste. Set aside.

Place the remaining ingredients  in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 large servings.


Nutritional Information (for 4 servings):

Calories: 243.5
Fat: 6.5
Carbs: 14.1
Protein: 35.5
Fiber: 2.1


This recipe cooks very quickly, but the chopping can take some time. I recommend chopping ahead of time when you have a few extra minutes and then throwing it all together at dinnertime!

let’s time travel to 2013…

So you know how when you start eating healthy, all you can think about is food? Yeah. If you’ve got an extra 4 1/2 minutes (and really, even if you don’t), you need to watch this clip. It will make your Friday. It is how I feel at least once a day around 2:32 pm when I want to lay down on the couch and take a nap snuggled up to a bowl of linguine.

So anyway. These Spicy Turkey Lettuce Wraps aren’t pasta. But they are one of my new favorite meals and are so delicious that it helps remind me that really great food doesn’t have to be bad for me (not that pasta is bad, but, kind of like Oreos and Friday Night Lights, I can’t do it in moderation).

One thing about this recipe is that it cooks super quick, but there’s some prep work involved that can suck up your time. My trick is to do all the chopping and prep work earlier in the day when my older kids are at school and my wee one is napping so when I have five-million things going on in the afternoon and the thought of making dinner makes me want to curl up in my closet and sob, I don’t have to because all the hard stuff is done and dinner is ready in, like, 10 minutes tops.

how to make these spicy turkey lettuce wraps

You’re going to need super-lean ground turkey, your favorite lettuce leaves (I really like the living lettuce you can get at many supermarkets), green onions, cilantro, fresh ginger, lots and lots of garlic, shredded carrots (I just buy a bag of pre-shredded carrots), cucumbers (I love the mini English cucumbers that don’t need to be peeled), chopped red bell pepper, and chopped cashews. You can also add in half of a seeded, chopped jalapeno (I actually prefer adding Sriracha to the sauce because it’s easier to control the heat whilst feeding the kidlets).

turkey lettuce wraps ingredients

For the sauce, you’re going to need (in addition to the Sriracha, if you’re using it) soy sauce, brown sugar, and lime juice. No, your eyes are not deceiving you, I forgot the limes in this picture.


In a medium bowl, combine the turkey, green onion, garlic, and ginger. Cover and refrigerate until dinner time or let it stand at room temperature for 15 minutes.

When ready to cook, heat about a tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey and cook until done.

While the turkey is cooking, whisk together 1 tablespoon soy sauce, the juice of 2 limes, a tablespoon of brown sugar, and Sriracha to taste (if you’re using it). Keep in mind that what’s a little spicy in the sauce will be not spicy at all once you mix it all together.

In a large bowl, combine the remaining ingredients. Add the cooked turkey mixture.

turkey lettuce wrap filling ingredients mixed

Drizzle with the sauce and toss to combine. Spoon the mixture into lettuce leaves and eat like a taco. This makes 4 generous servings–it could conceivably serve 5-6, though.

spicy turkey lettuce wraps from our best bites


Nutritional Information (for 4 servings):

Calories: 243.5
Fat: 6.5
Carbs: 14.1
Protein: 35.5
Fiber: 2.1



  1. First, love you, because I love lettuce wraps. Second, that can’t be Portland in the winter because there is sun! And no drizzly rain, or pouring rain, or freezing rain. Just sayin’

  2. Love the healthy recipe, and especially the nutrition facts. So are the nutrition facts based on one serving of 4 servings, or the whole batch? Thanks in advance.

  3. My daughter was watching the clip over my shoulder. She asked why the man was so sad. I told her he stopped eating noodles and it made him sad. She said she would be that sad too.
    And I am definitely trying the lettuce wraps. Your chicken ones are amazing so in excited to give these a try:)

  4. I LOVE that you post Portlandia clips!! I grew up in the Eugene, OR area (Portland’s sister city and just as weird!) and now live just across the river in Washington… This show cracks me up! And, food-related, your recipe looks REALLY good! I’m not much enticed by the whole lettuce-wrap-thing usually, but this looks easy and yummy and I think I have been inspired to try it. 🙂

    1. My brother lived in Eugene and then another brother served his mission there (oh, and my husband was born there!) They have LOTS of stories, including one involving my sweet uncle and his favorite plants he could only get in Eugene. Apparently he meant rhododendrons and NOT marijuana. I once asked my brother if he’d ever seen Portlandia and he said that it’s more real than you can imagine, lol.

      Also: have you seen the missionaries clip? HILARIOUS.

  5. Thank you Kate, I loved the video! We have been trying to cut out pasta as my husband got diagnosed with diabetes in January. Oh, how I miss pasta and sugar (but liking the extra weight loss :)) Thanks for the healthy recipe.

  6. Okay, first of all…that clip was beyond hilarious 🙂 And, that wasn’t a sarcastic smile.

    Our family does a version of this recipe at least 3 or 4 times a month. We sometimes do lettuce, but most of the time we use rice paper wraps. We also keep all ingredients separate, so our opinionated 8 year old kiddos cam make their own custom creations! Our dip of choice is a spicy peanut sauce. YUM!

    “What happened to you?” “Fettuccine doesn’t count!” Hilarious!

  7. Thanks for the great recipe! And I loved the clip! My husband and I have been eating healthier for the past month and I already have more energy and have lost weight! I would suggest a low-sodium soy sauce, and raw cashews which really taste better than regular salted or roasted cashews 🙂 I would probably not use the brown sugar but ground dates instead which are pretty sweet!

    I hope you include more healthy/vegetarian recipes in the future 🙂

  8. LOL! The non-meat meatball was pretty funny. I feel this way about ALL things SUGAR! I can give up pasta, but not sugar sweets. 🙁 And a stick of celery sure doesn’t taste as a good as a nice chocolate brownie does!

  9. BAHAHAHA I haven’t seen Portlandia before but that clip is awesome. “This is demeaning, this is demeaning to pasta.” Love it. Thanks for the clip and thanks for the recipe. I’ll pretend it’s country fried steak when I eat it. 😉

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