Thai Basil Turkey Lettuce Wraps with Lime

Why You’ll Love This Recipe

• Fresh, bright flavors: garlicky, savory, slightly sweet, and herb-packed from Thai basil.
• Quick weeknight win—about 30 minutes, start to finish.
• Lighter but satisfying: crisp lettuce wraps with plenty of protein and crunch.
• Easy to customize heat and toppings to suit everyone at the table.

Grocery List

• Produce: Butter/Bibb lettuce, Thai basil, garlic, shallot, Thai bird’s eye chilies (or jalapeño), carrots, cucumber, scallions, limes
• Dairy: None
• Pantry: Ground turkey, neutral oil, soy sauce, fish sauce, oyster sauce, light brown sugar, roasted peanuts (optional), white pepper (optional)

Full Ingredients

For the Sauce

• 2 tbsp soy sauce (regular or low-sodium)
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp light brown sugar (or palm sugar), packed
• 3 tbsp water (or low-sodium chicken stock)

For the Turkey Filling

• 1 lb (450 g) ground turkey (93% lean or darker for juicier results)
• 1 1/2 tbsp neutral oil (canola, avocado, or peanut)
• 1 small shallot, thinly sliced
• 4 garlic cloves, minced
• 2–3 Thai bird’s eye chilies, thinly sliced (for mild, use 1 seeded jalapeño)
• 1/4 tsp ground white pepper (optional)
• 1 cup packed Thai basil leaves, torn if large

For Serving

• 12–16 large butter or Bibb lettuce leaves (or romaine hearts)
• 1 cup shredded carrots
• 1 cup cucumber matchsticks or thin half-moons
• 2 scallions, thinly sliced
• 2 limes, cut into wedges
• 1/4 cup roasted peanuts, chopped (optional)

Step-by-Step Instructions

Step 1: Mix the sauce

In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and water until the sugar fully dissolves. Set aside near the stove.

Step 2: Prep your veggies and herbs

Rinse and dry the lettuce leaves very well. Shred the carrots, cut the cucumbers into matchsticks, slice the scallions, and halve the limes. Pick the Thai basil leaves from the stems; tear large leaves. Keep everything ready for quick assembly.

Step 3: Preheat the pan

Heat a large 12-inch skillet or wok over medium-high heat for 2 minutes until hot. Add the neutral oil and swirl to coat.

Step 4: Bloom the aromatics

Add the sliced shallot and cook 1 minute until starting to soften. Stir in the minced garlic and sliced chilies; cook 30 seconds until fragrant. Do not let the garlic brown.

Step 5: Brown the turkey

Add the ground turkey, spreading it out. Let it sear for 1 minute, then break it up with a spatula. Cook 4–5 minutes, stirring occasionally, until no pink remains and the turkey is lightly browned. Season with white pepper if using. The meat should reach an internal temperature of 165°F.

Step 6: Sauce and reduce

Pour in the prepared sauce. Stir and bring to a lively simmer. Cook 2–3 minutes, scraping up any browned bits, until the liquid reduces to a glossy, slightly syrupy coating.

Step 7: Fold in Thai basil and assemble

Turn off the heat. Add Thai basil and toss until just wilted, 30–60 seconds. Taste and adjust with a splash more fish sauce or a pinch of sugar if desired. Spoon the turkey into lettuce leaves and top with carrots, cucumber, and scallions. Sprinkle peanuts if using and finish with a squeeze of fresh lime.

Pro Tips

• For great browning, resist constant stirring at first—let the turkey sear before breaking it up.
• Add garlic after the shallot to prevent scorching; it only needs about 30 seconds.
• Fold in Thai basil off the heat to keep its peppery aroma vibrant.
• Dry lettuce thoroughly so wraps stay crisp; double up leaves for extra-sturdy cups.
• Control the heat level by swapping bird’s eye chilies for jalapeño or using fewer seeds.

Variations

• Chicken or Pork: Substitute ground chicken thighs or ground pork 1:1.
• Vegetarian: Use crumbled extra-firm tofu (pressed) and finely chopped mushrooms; swap fish/oyster sauces for soy plus mushroom stir-fry sauce.
• Noodle Bowl: Serve the basil turkey over cooked rice vermicelli with the same toppings and lime.

Storage & Make-Ahead

Refrigerate cooked turkey filling in an airtight container up to 3 days, or freeze up to 2 months. Reheat gently in a skillet over medium heat with 1–2 tbsp water until hot. Wash, dry, and chill lettuce and prep toppings up to 1 day ahead; store each separately with paper towels to keep crisp. The sauce can be mixed up to 1 week ahead and refrigerated.

Nutrition (per serving)

Approximate: 250 calories; 22 g protein; 12 g fat; 12 g carbohydrates; 2 g fiber; 800 mg sodium. Values will vary with brand of sauces and optional peanuts.