Thai Turkey Lettuce Wraps


  1. Toss the turkey with half of the teriyaki and chili sauce. Allow to marinade overnight.
  2. Remove turkey from cooler. Heat sauté pan over medium high heat adding butter.
  3. Add onion, turkey, water chestnuts, and ginger to pan and cook for 2-3 minutes.
  4. Pour remaining teriyaki and chili sauce to pan and increase heat to high to caramelize and glaze turkey. Add cilantro toss then remove from heat.
  5. Portion two lettuce cups per serving and using a slotted spoon portion turkey mixture in each cup, then top with green onion and sesame seeds.


  • 2 lbs Ridgecrest Turkey Breast, skin on, small dice
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • Asian Pride® Teriyaki Sauce
  • 1/4 cup Asian Pride® chili sauce
  • 1 tbsp Peak Fresh Produce® ginger, minced
  • 3 tbsp Peak Fresh Produce® Cilantro, minced
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
  • 1/4 cup Peak Fresh Produce® Pepper(s), Red Bell, matchstick julienne
  • 1/2 ea Peak Fresh Produce® Onion(s), Red, small dice
  • 1/4 cup water chestnuts, sliced
  • 12 ea Peak Fresh Produce Butter Lettuce, leaves
  • 1 tbsp sesame seeds, black, for garnish