Korean Turkey Lettuce Wraps

Carol Kicinski
Print Recipe
Prep Time 20 mins
Rest Time 15 mins
Course Mains
Servings 3


For the pickled Chilis

  • 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
  • 1/3 bag 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 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.
Tried this recipe?Let us know how it was!