Asian Barbecued Turkey Lettuce Wraps

10 servings


  • 1 pound ground turkey
  • 1/3 cup hoisin sauce
  • 1/2 cup commercial barbecue sauce
  • 1 tablespoon fresh gingerroot, peeled and grated
  • 1 clove garlic, minced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup diced scallions
  • 2 tablespoons crystallized ginger, finely minced
  • 10 large iceberg lettuce leaves, washed, dried and well chilled


Over medium heat, crumble turkey into a wok or large skillet and saute, stirring to break up any clumps. Cook until lightly browned.

Stir in hoisin and barbecue sauces, ginger root and garlic. Cook until hot and well blended.

Mix in pine nuts, scallions and crystallized ginger, tossing gently just long enough to heat through and blend well.

To serve, spoon the hot turkey mixture into each lettuce leaf cup and roll tightly to enclose the turkey mixture.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9756

nutrition information per serving

130 calories; 7g total fat; 35mg cholesterol; 420mg sodium; 8g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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