Chinese Turkey Lettuce Wraps

Photograph of table with chinese turkey lettuce wraps on a gray plate with fruit salad.

5 from 1 reviews

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 fresh 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

2½ cup thinly sliced celery

½ cup sliced scallion greens + more for serving

Salt and pepper

1 savoy cabbage, leaves separated

2 cups sliced asian pears

1 serrano or fresno chile, sliced


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:

What equipment you’ll need for this recipe: