Asian Lettuce Wraps Recipe | PBS Food


Yield: 2 wraps


  • 12 ounces ground turkey
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon chili-garlic sauce
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons oyster sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 table spoon minced fresh ginger
  • 1 cup coleslaw mix
  • 8 large leaves from 1 head of boston lettuce


  1. Mix the turkey, 2 tablespoons of the soy sauce, and chili-garlic sauce in a small bowl. Marinate for 10 minutes.
  2. In a separate medium bowl, whisk together the chicken broth, peanut butter, oyster sauce, remaining tablespoon of soy sauce, and 1 tablespoon of the lime juice; set aside.
  3. Heat a 12-inch nonstick skillet over medium-high heat; once hot, add the oil. Add the turkey and cook, breaking up the meat with a spoon, until lightly browned and no longer pink, 5 to 7 minutes. Stir in the ginger and cook for 1 minute. Add the peanut butter mixture and simmer until thickened, about 3 minutes. Transfer the turkey mixture to a medium bowl. Stir in the coleslaw mix and remaining tablespoon of lime juice; set aside to cool for 10 minutes.
  4. Divide the turkey mixture among the 8 lettuce leaves, and serve.