Thai Turkey Lettuce Wraps


For the dressing: 

1/3 cup fresh lime juice (from about 4 limes)

1 tablespoons fish sauce

2 tablespoons honey

For the minced turkey:

2 tablespoons vegetable or canola oil

1 small onion, diced

4 cups of fresh baby spinach

1 4-inch piece of fresh lemongrass minced (outer layer removed) or I like to use the gourmet garden stir in paste about 3/4 of the 4oz tube

1 Thai chile or serrano chile chopped

1 1/2 pounds ground turkey (preferably dark meat)

Freshly ground black pepper

Kosher Salt to taste

1 head butter or bib lettuce, leaves separated

Sticky white rice, (Trader Joe’s frozen jasmine rice) for serving

chopped roasted cashews, for serving

shredded carrots, for serving

fresh cilantro and mint (basil optional) torn for serving

Lime wedges, for serving


  1. In a small bowl, whisk together lime juice, fish sauce and honey and salt then set aside. 
  2. Make the ground turkey: In a large skillet, heat the oil over medium heat. Add the onion, lemongrass paste or fresh, green chile, until it becomes fragrant and begins to soften about 5 minutes. Then add in the ground turkey and cook until it is well browned about 8 minutes. You can use a flat spatula and press down so the turkey becomes brown and crispy, this adds great flavor. season with salt. Then add the dressing to the pan and the spinach cook for a few minutes and Season with salt and pepper. 
  3. Spoon the turkey mixture onto the lettuce leaves with some jasmine white rice, top with shredded carrots, torn mint and cilantro and cashews for crunch and arrange on a serving platter along side lime wedges for sprinkling. Wrap your lettuce up and enjoy!