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Photograph of turkey filling in a cast-iron skillet.

Chinese Turkey Lettuce Wraps

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (4 cups) 1x
  • Category: Lunch/Dinner
  • Cuisine: Asian


These Chinese Turkey Lettuce Wraps are saucey, flavorful and so satisfying.

Make the most of turkey leftovers in these healthy lettuce wraps that have bold, complex flavors from five-spice powder, orange marmalade, ginger, serranos and more. Plus, they only take 30 minutes to come together!



For the Pilaf:

  • 2 cups cooked pearled sorghum grain (or grain of choice such as brown rice or quinoa)
  • ¼ cup minced cilantro
  • ¼ cup minced scallions
  • 2 teaspoons olive oil
  • Salt and pepper

For the Filling:

  • 1 tablespoon olive oil
  • ½ cup minced scallion whites
  • 2 tablespoons minced serrano chiles
  • 4 teaspoons minced fresh ginger
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons five-spice powder
  • 1 cup low-sodium chicken or bone broth
  • 6 tablespoons orange marmalade  
  • 2 tablespoons low-sodium soy sauce
  • 4 cups chopped cooked turkey (about 1 pound) or chicken
  • 2 ½ cup thinly sliced celery
  • ½ cup sliced scallion greens 
  • 1 savoy cabbage, leaves separated
  • 2 cups sliced asian pears
  • Sliced serrano or fresno chile and sliced scallions for serving


For the pilaf, combine sorghum, cilantro, scallions, and olive oil; season with salt and pepper and set aside.

For the filling, heat oil in a large sauté pan over medium. Add scallion whites, serranos, ginger, and garlic and cook until softened, 2–3 minutes. Stir in five-spice and cook 30 seconds.

Deglaze pan with broth then stir in marmalade and soy sauce and cook until thickened and syrupy, 6 minutes.

Stir in turkey and celery and cook until heated through, 1–2 minutes. Off heat stir in scallion greens; season with salt and pepper.

Spoon pilaf and filling into cabbage leaves, top with pear slices, scallion greens, and serrano slices; serve.


Make ahead tips:

  • You can make the filling up to 2 days ahead. Reheat filling in a sauté pan over medium heat until heated through.
  • The pilaf can be made up to 5 days ahead, just reheat in microwave when ready to eat.

What equipment you’ll need for this recipe:

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