Spicy Thai-style ground turkey in a lettuce wrap

My friend Mary Kay visited us a couple of weekends ago, and I was trying to figure out what to make for dinner. I threw out a couple of ideas using the ground turkey in the fridge. When I suggested lettuce wraps I got an instant YES!

I started with my recipe for meatless lettuce wraps and played around with it a bit. I couldn’t find heads of butter lettuce, which is usually used for lettuce wraps. I have learned that Savoy cabbage is perfect for wraps, as it stands up well to the heat from the filling and is sturdier than butter lettuce as well. Savoy cabbage is also less pricey.

It’s a drippy dinner, and super yummy.

I also made some quick pickles as a side dish by adding one thinly sliced garden jalapeño to sliced Persian cukes, then adding rice wine vinegar and hot macadamia nut oil from Hawai’i. If you are not grain-free, adding some cooked brown rice or quinoa to this would be perfect.

Suitable for:

paleo, low-sodium, gluten-free, celiac diets (see recipe notes for low-sodium and migraine versions)

Not recommended for:

vegan, vegetarian, migraine diets

You might also like:

Vegan Thai lettuce wraps
Chicken lettuce wraps (paleo) from Ultimate Paleo Guide
Paleo Thai lettuce wraps with larb from Worthy Pause
Mu Shu chicken lettuce wraps from Cooking Light (not migraine-friendly)

Thai Turkey Lettuce Wraps from Recipe Renovator | gluten-free, grain-free, paleo, Whole30 compliant, dairy-free

Thai lettuce wraps

Spicy, savory, and filled with rich flavors, Thai turkey lettuce wraps are perfect as an appetizer or main. Whole30 compliant!
0 from 0 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American, Asian
Servings 4 servings


  • 2 shallots medium, thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 tbsp coconut oil
  • 1 pound turkey (ground)
  • 1 bell peppers red, diced
  • 1-2 radishes diced
  • 2 baby bok choy thinly sliced
  • 3 tbsp coconut aminos (use 1 tbsp for low-sodium diet)
  • 2 tbsp rice wine vinegar
  • 1-2 tbsp curry paste (Thai red)
  • 1 tbsp dark toasted sesame oil
  • 1 handful basil leaves (fresh) washed and shaken dry
  • 8 cabbage (Savoy) leaves


  • Heat coconut oil in a large skillet over medium heat until shimmering.
  • Sauté the shallots and garlic until golden, about 2 minutes.
  • Add the turkey and cook, breaking up with a spoon, until no longer pink. Use a clean kitchen towel or paper towel to soak up the excess liquid.
  • Add red peppers, radishes, and bok choy, continuing to stir fry until turning golden.
  • Add the coconut aminos through basil leaves to a blender and whiz until smooth.
  • Pour the sauce over the mixture in the pan and continue to cook until fairly dry.
  • Serve in Savoy cabbage or butter lettuce leaves with pickles on the side.