Turkey Lettuce Wraps with Shiitake Mushrooms Recipe - Allrecipes.com
Turkey Lettuce Wraps with Shiitake Mushrooms Recipe
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Turkey Lettuce Wraps with Shiitake Mushrooms
Watch how to make this versatile recipe. See more
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Turkey Lettuce Wraps with Shiitake Mushrooms

Recipe by  

"This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish – or use it to top brown rice and veggies for rice bowls."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
  2. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
  3. Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
  4. To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
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  • Cook's Note
  • Try ground chicken, pork, or beef in place of the turkey. They all taste wonderful in this dish.

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2011

very easy to make and delish I changed it a little no mushrooms or water chesnuts and added red and yellow peppers.

Most Helpful Critical Review
Nov 29, 2012

Very good outcome, however takes a while to prep and make

Feb 08, 2010

LOVE LOVE LOVE! Fun, easy to make, and oh so yummy! Didnt have green onion so I used recipe white onion and sauteed with turkey. I grated the ginger root and only needed about 1-2 teaspoons. I love the toppings - the carrots, sprouts , and peanuts are awesome on these wraps! I also used hoison sauce as a topping. This is a recipe my husband and I LOVED!

Nov 06, 2009

Very tasty. I messed with the seasonings a bit as I like my food to be on the spicier side. Extra ginger and I added about 2 tbs sambal (chili paste) to the meat and veggie mix while cooking. Also served it with a dipping sauce made from hoisin with a little sambal and rice vinegar. Will definitely use this again.

Apr 26, 2012

left out the noodles, orange zest and half of the ginger root - used baby bellas instead of shiitake, because that is what I had on hand. Delicious!

Apr 23, 2011

Outstanding! I've made this twice now, omitting the brown sugar and mai fun to make the filling lighter. Everyone (including the kids) was surprised at how good it is, even those who don't like ground turkey. I am making it a third time as a hot appetizer for Easter dinner.

Mar 03, 2011

Delicious. Also made with tofu which was great as well. The wraps were so flavorful you hardly needed a dipping sauce and my 2 and 5 year old enjoyed them as well. Great recipe!

Jul 14, 2010

Yum.. I really liked these. Minor change was adding some broccoli and cabbage to the turkey mixture ( needed to use it up) I wasn't able to find rice noodles so I used shirataki noodles


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 1284 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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