Turkey Potsticker Stir-Fry Wraps (Printable Version)

Savory ground turkey with crisp vegetables in ginger-garlic sauce, served in fresh lettuce cups with sesame seeds.

# What You Need:

→ Protein

01 - 1 lb ground turkey

→ Vegetables

02 - 1 cup shredded carrots
03 - 1 cup thinly sliced shiitake mushrooms
04 - 1 cup finely shredded Napa cabbage
05 - 4 green onions, thinly sliced
06 - 1 clove garlic, minced
07 - 1 inch piece fresh ginger, grated

→ Sauce & Seasonings

08 - 2 tbsp low-sodium soy sauce or tamari
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1.5 tsp honey
12 - 0.5 tsp chili flakes, optional
13 - Freshly ground black pepper to taste

→ For Serving

14 - 12 large butter lettuce leaves or Bibb lettuce
15 - 1 tbsp toasted sesame seeds
16 - Extra sliced green onion, optional

# How-To Steps:

01 - Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add minced garlic, grated ginger, and sliced green onions. Sauté for 1 minute until fragrant.
03 - Stir in shredded carrots, sliced mushrooms, and cabbage. Cook for 3 to 4 minutes until vegetables are tender yet retain a crisp texture.
04 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl. Pour over the turkey mixture and toss to coat evenly. Cook for an additional 2 minutes. Season with black pepper to taste.
05 - Remove from heat. Spoon the turkey-vegetable mixture into lettuce leaves.
06 - Sprinkle with toasted sesame seeds and extra green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, perfect for weeknight cooking when you want something that tastes like you tried.
  • The lettuce wraps are naturally low-carb and feel interactive, like everyone at your table gets to build their own perfect bite.
  • One skillet means minimal cleanup, and the ginger-garlic aroma alone makes your kitchen smell like you've been cooking for hours.
02 -
  • The vegetables cook faster than you think, so don't walk away from the stove once they go in—undercooking keeps them bright, but overcooking makes them release water and turn mushy.
  • If your lettuce leaves tear when you're filling them, run your hands under warm water and gently separate them from the core—a few seconds of warmth makes them pliable without cooking them.
03 -
  • Prepare all your ingredients before you start cooking—this stir-fry moves fast and there's no time for chopping once the pan is hot.
  • If your lettuce leaves are small or tear easily, overlap two leaves together to create a sturdier wrap that holds more filling without breaking.
Go Back