Spicy Sriracha Turkey Lettuce Wraps

Picture of Lettuce Wraps

I’ve been holding out on y’all. The truth is, I made this recipe months ago after I saw a similar one on Pinterest. I was quarantined with my family at the time, and we had most of the ingredients on hand, so I went for it. And man, this was probably one of our favorites out of all the meals we shared together. Sorry it took so long, my procrastination got the best of me, but they’re here now! You must try these Spicy Sriracha Turkey Lettuce Wraps!

Now I know the sauce has like a million ingredients. But if you have a decently stocked kitchen, you probably already have most of them. And it truly is the best part of this recipe. I mean, it’s so good, I wouldn’t tell you it would be a bad idea to double the recipe and store some in your fridge to drizzle over eggs, chicken, salads, or anything else really. 

Also, can we briefly discuss the spelling of Sriracha? I do not pronounce the first r, in fact, I don’t even know how to. Does anyone do this? Why is the first r in the word!? I don’t know, but I know I love Sriracha, so I guess I will just not worry about how it is spelled and just focus on its deliciousness in these lettuce wraps.

Seriously, these Spicy Sriracha Turkey Lettuce Wraps give PF Changs a run for their money. You don’t need rice, but they are better with rice. So it’s up to you! Enjoy!

Spicy Sriracha Turkey Lettuce Wraps

A sweet and spicy turkey lettuce wrap recipe perfect for a weeknight meal!

Course Main Course
Cuisine Japanese
Servings 8
Calories 460 kcal
Author Amy Davis


  • ¼ cup honey
  • 6 tbsp tamari
  • ¼ cup chicken broth
  • ¼ cup sriracha
  • 3 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tsp red pepper flakes
  • 2 limes 1 juiced, 1 sliced in wedges
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
  • 10 cloves garlic minced
  • 2 in ginger minced
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 1 cup mushrooms chopped
  • 1.5 lbs ground turkey 85% lean 15% fat
  • 1 package butter lettuce
  • Cooked rice optional
  • Cilantro and lime for garnish


  1. Make the spicy sauce by adding the honey, tamari, chicken broth, siracha, ketchup, vinegar, red pepper flakes, and lime to a bowl. Whisk until well combined. Set aside.

  2. In a large pan, add sesame oil, olive oil, ginger, and garlic. Cook over medium heat until translucent and fragrant.

  3. Next, turn up the heat to high and add onion, bell pepper, and mushrooms. Continue to sauté for about 10 minutes, until vegetables are soft and most of the liquid has cooked off the vegetables.

  4. Add the ground turkey to the pan. Continue to cook in the pan until meat has cooked through and is no longer pink in the middle, about 5 minutes.

  5. Once turkey is cooked, add the spicy sauce to the pan. Keep cooking the mixture on high, constantly stirring with a rubber spatula until most of the liquid is cooked off, and the mixture becomes thick and sticky. This should take about 10 minutes.

  6. Assemble lettuce wraps. Place 3-4 lettuce leaves on a plate, add some rice if using, then add the ground turkey mixture. Garnish with fresh cilantro and fresh lime juice.

Recipe Notes

Nutrition Facts per serving (without rice): 460 calories, 19g fat, 4g saturated fat, 1050mg sodium, 52g carbs, 9g fiber, 14g sugar, 24g protein