Korean Turkey Lettuce Wraps


Korean Turkey Lettuce Wraps

Carol Kicinski
Prep Time 20 mins
Rest Time 15 mins
Servings 3


  • For the Pickled Chilies:
  • 1/4 cup red wine vinegar
  • 1/8 cup sugar
  • 1/2 teaspoon kosher or fine sea salt
  • 2 Anaheim or Fresno chilies thinly sliced
  • For the Bean Sprout Salad:
  • 4 ounces bean sprouts
  • 1/2 cup shredded carrots
  • 1 teaspoons sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon tamari or gluten-free soy sauce
  • 1 teaspoon white sesame seeds
  • Salt and pepper to taste
  • For the Korean Turkey:
  • 2 cups shredded cooked turkey or chicken
  • 3/4 cups San-J Korean BBQ Sauce
  • 1 small head butter or Boston lettuce


  • Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat, add the sliced peppers, and let sit for 15 minutes or up to 4 hours. Drain peppers.
  • Make the Bean Sprout Salad:
  • Mix all ingredients together just before serving.
  • Make the Korean Turkey:
  • In a medium saucepan, combine the turkey and BBQ sauce. Heat through over medium low heat.
  • Serve with lettuce leaves, pickled chilies, and bean sprout salad.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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