clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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:

Recipe Card powered byTasty Recipes