Go Back
Photograph of turkey filling in a cast-iron skillet.

Chinese Turkey Lettuce Wraps

Print Recipe Pin
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings (4 cups)
Category Lunch/Dinner
Cuisine Asian
Author Lauren Grant

Description

These Chinese Turkey Lettuce Wraps are saucey, flavorful and so satisfying. Make the most of turkey leftovers in these 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!

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

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

Instructions

  • 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.

Notes

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:

  • Microplane
  • Sauté pan

Nutrition

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!