These ginger cashew lettuce wraps are full of flavor and nutritious goodness! Ground turkey, water chestnuts, ginger, carrot and cashews all wrapped up into crisp romaine lettuce leaves.
If I had to put my finger on what is it about these lettuce wraps that I love, I’d have to say it’s a tie between the crunch of the lettuce, the gingery-crunchy-sauciness, but mostly because I get to eat with my fingers.
Oh yeah, and they’re sorta healthy which is always a bonus.
So as I walked around the grocery store the other morning, I picked up things that I recalled having in my wraps in the past. Three words: Ginger. Cashews. Water Chestnuts. But on a serious note, can we rename those already? Chestnuts, really?
So I really hope you don’t mind another Asian inspired meal. I’m like a pregnant woman craving pickles and ice cream over these things. And no I’m not pregnant in real life, unless it gives me permission to eat 6 of these. Then yes, yes I’m pregnant.
No, really I’m not. (Pat, you can calm yourself right on down.)
To Make These Ginger Cashew Lettuce Wraps You will need:
for the filling:
- cornstarch
- honey
- toasted sesame oil
- low-sodium chicken broth
- low-sodium tamari (or low-sodium soy sauce)
- rice vinegar
- a pinch or 2 of red pepper flakes
- olive oil spray
- green onions (sliced and divided)
- tablespoons minced fresh ginger root
- garlic cloves
- lean ground turkey
- water chestnuts
- grated carrot
- romaine lettuce
for serving:
- cashews
- lime wedges
- fresh cilantro
- green onions
First, in a small mixing bowl, measure and add 2 teaspoons cornstarch with, 2 teaspoons honey, 1-1/2 teaspoon toasted sesame oil, 1 tablespoons rice vinegar, 1/4 cup low-sodium tamari, 1/2 cup low-sodium chicken broth add a generous pinch of red pepper flakes. Whisk to combine.
Next, heat a 10-inch nonstick skillet over medium heat. Spray the pan with olive oil and add in 3 tablespoons minced fresh ginger, 2 large cloves of garlic (also minced) and the light part of 3 green onions, sliced. Saving the remaining dark green parts for serving.
Then add in the ground turkey. Using a wooden spatula, break the turkey into small crumbles and cook until no longer pink – about 10 to 12 minutes. Once the turkey is fully cooked, drain off the liquids (if any) and add in the 3/4 cup of chopped water chestnuts and 1/2 cup grated carrots. Give that a toss and let cook at medium to medium-low heat for 5 to 8 minutes.
Next, whisk the sauce one more time before pouring it into the skillet and then continue to stir until the sauce has thickened.
This picture doesn’t really do this justice.
First off, because ground turkey is beige and ugly. But I promise you this is so flavorful! Give it a quick taste and add a couple more tablespoons of tamari or salt to taste.
Rinse and pat dry a bunch of romaine lettuce leaves and fill with about 1/4 cup of the turkey mixture.
Serve topped with sliced green onion, minced fresh cilantro and a teaspoon or so of chopped cashews.
Traditionally iceberg or bibb lettuce is the wrap of choice. However I like romaine because you can hold it like a taco. However, you could absolutely serve the mixture on cauliflower rice or with brown rice or even noodles.
The flavors in these ginger cashew lettuce wraps are amazing. The whole recipe is so easy to prepare and delicious. They totally put the kibosh on my lettuce wrap craving AND it’s perfect for meal prep too!
For more lettuce wraps recipes Click HERE!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Ginger Cashew Lettuce Wraps
Ingredients
FOR THE SAUCE:
- 2 teaspoons cornstarch
- 2 teaspoons honey
- 1½ teaspoons toasted sesame oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium tamari, or low-sodium soy sauce
- 1 tablespoons rice vinegar
- 2 pinces red pepper flakes
FOR THE WRAPS:
- olive oil spray
- 3 green onions, sliced (light parts only, saving the dark green for serving)
- 3 tablespoons minced ginger root
- 2 large cloves garlic, minced
- 1 pound lean ground turkey, (ground beef or chicken may be used instead)
- 3/4 cup chopped water chestnuts
- 1/2 cup grated carrot
FOR SERVING:
- 2 medium heads of romaine lettuce, leaves removed, washed and patted dry
- 1/3 cup chopped cashews
- lime wedges
- cilantro
Instructions
- In small mixing bowl, measure and add the cornstarch, honey, sesame oil, broth, tamari, rice vinegar and red pepper flakes. Whisk to combine.
- Next, spray a little olive oil in a large 10-inch pan and heat up over medium.
- Once hot add in the light green parts of the green onion, ginger and garlic and cook for 1 to 2 minutes. Then add in the ground turkey. Use a wooden spatula to break it up into crumbles, and sauté until fully cooked and no longer pink.
- Add in the carrot and water chestnuts. Cook for 5-8 minutes our until the carrot is tender..
- Pour in the sauce, stir and bring to a bubble.Reduce the heat to medium-low and stir until sauce has thickened.
- Spoon 1/4 cup of the ginger-cashew filling into romaine leaves. Serve with a squeeze of lime, reserved green onion, chopped cilantro and cashews.
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THANK YOU in advance for your support!
I have been starring every recipe of yours lately, including this one! 🙂
They look delicious laurie..Now i crave for those
These sound amazing! I love all those delicious asian flavours and especially the fact that it's healthy! Yum!
GREAT! Recipe. I am going to make this tonight!
Ohh this looks so easy and delicious!
I love lettuce wraps for precisely the same reason as you, plus the delightful head tilt needed to cram the wrap into the mouth. There's something so irresistibly primal about it. If lettuce can actually be primal. . . .
you know I'm on board with these flavors. Love this Laurie!
I love your Asian-inspired meal 🙂 Satisfying, flavorful and hearty, yet light and lean. This is exactly what I want for dinner!
I am dying right now. Dying for love.
Water chestnuts are required in a lettuce wrap IMO 🙂 So glad you included them! I, too, love my Ball jars – best dressing makers EVER! This recipe sounds delicious. I haven't made lettuce wraps in ages. Must change that!!!
I am also all about asian inspired meals. Although, I made one last night that was good at the time but now I can't stand the thought of it for lunch. Weird, huh?
These look excellent though!
I'm am SO making these! That dressing sounds heavenly, and I love me some lettuce wraps! 🙂
Thanks for the great post for Ginger Cashew Lettuce Wraps. My family always orders Lettuce Wraps when we go out to PF Changs. I can now make them at home:) Can't wait to try them.
I love lettuce wraps, but I never think to make them at home. They look great.
Um. I'll be making these ASAP.
I like using butter lettuce because it is nice and soft and folds easily. I also don't care for water chestnuts and whenever a recipe calls for it, I replace it with jicama. I am DEFINITELY making these for my next 'cocktails and a nosh' event. That dressing look heavenly and I LOVE ground turkey! Thank you!
OH! And I have a 'case' of Bell jars too! My sister in law sent me a ton of her homemade pickles a couple of years ago and I use them for a lot of things. I even use them on Brunch Sunday as water glasses! I soaked them in very hot soapy water overnight and that got the risidual pickle juice smell out of them. Even the dishwasher didn't do it, but the old fashioned soak did!
Love the lettuce wraps. I use turkey in mine too, but I love the addition of the cashews!
everything about these sounds insanely delicious to me!
Wow…could I make this for tonight's Friday Lent-friendly dinner by subbing in shrimp or a certain fish?…Thank you in advance for any enlightenment!….and your fabulous recipe!
Looks amazing. I love jars of all shapes and sizes, I'm always on the lookout for a new jar!
Love lettuce wraps! These look amazing! The sounds sounds perfect, can't wait to try them!
I have a favourite lettuce wrap too… I am def trying your s to taste the diference, but add a bit of coconut milk and natural peanut butter to your sauce and you will be amazed!!!!
Thanks!
Diane
diane7@rogers.com
I love lettuce wraps…definitely crave-inducing! Ugly ground turkey or not, I think they look delicious!
Hi there,
Just wanted to say I love your blog. The photos are so informative and the recipes look great. Keep up the good work!
Betty
wonderful recipe, I tried it with small pieces of chicken and it was just perfect.The only thing I would not suggest the substitution of the soy sauce.
My family loved this! Your blog is my new favorite place to find new recipes! I did use the soy sauce and thought it was super tasty. I will definitely be making this again and again.
We just had this for dinner tonight,and it was amazing !!! We only made a couple minor changes (little more honey and sesame oil,little less ginger and soy).Added scallions instead of chestnuts(personal preference).When serving,we garnished with some of the components-carrot,scallion,cashew,and sauce,and the texture contrast was amazing that way.The various colors-especially the carrot-made it really eye catching as well.This will definitely be our go to recipe;thanks so much for sharing !!!
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Hi Laurie,
Did you change this recipe? It seems that a few things are different. I loved the original recipe.
Hi Angie! The only real significant change was with the sauce, I omitted the oil – which was way too much and unhealthy – and replaced it with broth. I also increased the amount of grated carrot in the filling to 1/2 cup. But really that’s it. The recipe may look different because, I separated the sauce from the wrap filling ingredients. I hope this helps 🙂
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