Turkey Lettuce Wraps

A light, protein-rich meal that comes together fast—and feels just as good as it tastes.

These turkey lettuce wraps have become a weekly staple in my kitchen. They’re quick to make, super customizable, and perfect for those days when you want something fresh but filling. I love how the cool crunch of the lettuce contrasts with the warm, savory turkey and the creamy avocado on top. It’s everything I want in a lunch: satisfying, healthy, and no-fuss.

Make it your own—swap in ground chicken, skip the avocado, or pile on extra veggies. These wraps are endlessly adaptable.

Time Required

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings

Makes about 6 lettuce wraps (serves 2-3 depending on hunger)

Ingredients

(Feel free to adjust based on what’s in your fridge)

  • 1 lb ground turkey

  • 2 cloves garlic, minced

  • ½ small onion, finely chopped

  • Salt & pepper, to taste

  • ½ cup shredded carrots

  • ½ cup shredded cabbage (red or green)

  • 6 large lettuce leaves (romaine, butter, or iceberg all work)

  • ½ cucumber, thinly sliced

  • 1 avocado, sliced or cubed

  • 1 tbsp olive oil

Optional toppings:

  • Chopped green onions

  • Cilantro or mint

  • Lime wedges for squeezing

Instructions

  1. Cook the turkey:
    In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until slightly translucent, about 2 minutes. Stir in the garlic and cook for 30 seconds more.

    Add the ground turkey, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Stir occasionally to break it up into crumbles.

  2. Prep your veggies:
    While the turkey cooks, wash and dry your lettuce leaves. Slice the cucumber, shred the carrots and cabbage, and cube the avocado. (Or skip this step and use pre-shredded/slaw mix to save time—no judgment.)

  3. Assemble the wraps:
    Lay out the lettuce leaves on a plate or tray. Spoon the warm turkey mixture into each leaf. Top with shredded carrots, cabbage, sliced cucumber, and avocado.

  4. Drizzle & top:
    Drizzle with a little more olive oil or a squeeze of lime juice, and sprinkle with your favorite herbs or spices if using.

Notes & Variations

  • These are best served fresh, but the cooked turkey keeps well in the fridge for up to 3 days—just reheat and assemble when ready.

  • For a bowl version, just toss everything into a salad instead of wrapping.