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Turkey Lettuce Wraps with Shiitake Mushrooms

Rated as 4.71 out of 5 Stars

"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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1 h servings 481
Original recipe yields 4 servings


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  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.


  • Cook's Note
  • Try ground chicken, pork, or beef in place of the turkey. They all taste wonderful in this dish.

Nutrition Facts

Per Serving: 481 calories; 22.4 43.5 29.9 84 1284 Full nutrition

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Read all reviews 31
  1. 45 Ratings

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Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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

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 ...

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. Al...

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!

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 ...

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!

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

This was awesome! I loved the combination of flavors. We're big fans of PF Chang's Lettuce Wraps and we think this was just as good! I'm not a big fan of orange zest or bean sprouts so I left...

Thanks for the recipe! Was yummy! A little sweet (maybe I put too sugar much accidentally), but with the Thai sweet chili, it was perfect. I made this with Vietnamese vermicellie instead an...