These Ginger Cashew Turkey Lettuce Wraps are full of flavor and nutritious goodness! A saucy mixture of ground turkey, water chestnuts, ginger, carrots and cashews wrapped up into romaine lettuce leaves.

Ginger Cashew Lettuce Wraps

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?

Ginger Cashew Lettuce Wraps

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.)

ingredients for Ginger Cashew Lettuce Wraps

To Make These Ginger Cashew Turkey Lettuce Wraps You will need:

for the filling:

  • cornstarch – Helps to thicken the sauce as it simmers.
  • honey – Lends sweetness and flavor.
  • toasted sesame oil – Gives this dish a toasty warm flavor.
  • low-sodium chicken broth – Lends subtle flavor and stretches out the sauce.
  • low-sodium tamari – Or substitute with low-sodium soy sauce.
  • rice vinegar – Gives the sauce subtle tang.
  • red pepper flakes – For subtle heat. (can be omitted)
  • olive oil spray – Helps to sauté the ginger and garlic without the extra fat.
  • green onions – Lends a delicate onion flavor.
  • ginger (fresh) – Use finely chopped or store-bought ginger paste.
  • garlic cloves – Use peeled and finely chopped or store-bought garlic paste.
  • lean ground turkey – Or substitute with ground chicken.
  • water chestnuts – Adds delicious crunch.
  • grated carrot – Adds sweetness, texture and a pop of color.
  • romaine lettuce – Or use bibb or iceberg lettuce leaves.

for serving:

  • cashews – I like to toast these first, then roughly chop.
  • lime wedges – Adds a pop of fresh citrus flavor.
  • fresh cilantro – Lends bright herbaceous flavor.
  • green onions – Lends a delicate onion flavor.

sauce

Make The Sauce:

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.

ginger garlic and green onions

Make The Saucy Filling:

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.

cook ground turkey and add carrots and water chestnuts

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.

stir and heat through

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.

pour in sauce

Next, whisk the sauce one more time before pouring it into the skillet and then continue to stir until the sauce has thickened.

simmer until 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.

fill lettuce leaves

Serve The Lettuce Wraps:

Rinse and pat dry a bunch of romaine lettuce leaves and fill with about 1/4 cup of the turkey mixture.

Ginger Cashew Lettuce Wraps

Serve topped with sliced green onion, minced fresh cilantro and a teaspoon or so of chopped cashews.

Ginger Cashew Lettuce Wraps

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!

Ginger Cashew Lettuce Wraps

For more lettuce wraps recipes Click HERE!

Ginger Cashew Lettuce Wraps

Enjoy! And if you give this Ginger Cashew Turkey Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Ginger Cashew Lettuce Wraps

Ginger Cashew Turkey Lettuce Wraps
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Yield: 4 ( 3 wraps per person)

Ginger Cashew Lettuce Wraps

These Ginger Cashew Turkey Lettuce Wraps are full of flavor and nutritious goodness! A saucy mixture of ground turkey, water chestnuts, ginger, carrots and cashews wrapped up into romaine lettuce leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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

Equipment

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 3wraps, Calories: 269kcal, Carbohydrates: 18g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 904mg, Potassium: 662mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4159IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 3mg
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: Chinese-American