Italian Lettuce Wraps Turkey

The first time I made these, I was trying to use up a massive head of butter lettuce from my CSA box and some ground turkey I had defrosted on a whim. Now they have become my go to when I want something that feels fancy but takes zero effort to put together. My husband actually asked if we could have them twice in one week, which never happens with lettuce anything.

I served these at a summer dinner last year and watched three friends who swore they hated lettuce wraps go back for seconds. Something about the warm seasoned turkey against the cool crisp lettuce with that burst of mozzarella just works. Now they request them every time they come over.

Ingredients

• 500 g (1.1 lb) ground turkey or chicken: Turkey stays lighter than beef and really absorbs all those Italian herbs without becoming greasy
• 1 tbsp olive oil: Just enough to get the aromatics started and keep everything from sticking
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not be tempted to use garlic powder
• 1 small onion, finely chopped: Finely chopped so it almost disappears into the meat mixture
• 1 tsp dried oregano: This is the backbone of that Italian flavor profile everyone recognizes
• 1 tsp dried basil: Dried works perfectly here since it will bloom in the hot pan
• 1/2 tsp salt: Just enough to enhance without overpowering
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1 large head butter lettuce or romaine: Butter lettuce cups are perfect but romaine works if you want something sturdier
• 2 medium tomatoes, diced: Look for tomatoes that give slightly when you press them
• 1 small cucumber, diced: Adds such a perfect fresh crunch against the warm meat
• 1/2 red bell pepper, diced: Brings sweetness and a gorgeous pop of color
• 120 g (4 oz) fresh mozzarella, diced or mini balls halved: Fresh mozzarella is creamy and mild, cubed it distributes perfectly throughout each bite
• 2 tbsp fresh basil leaves, chopped: Fresh basil at the end makes everything taste bright and summery
• 2 tbsp balsamic glaze (optional): This little drizzle absolutely transforms the whole dish
• Freshly ground black pepper: A final grind right before serving wakes everything up

Instructions

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2 minutes until fragrant and softened but not browned.

Cook the turkey:

Add ground turkey, breaking it up with a spoon. Cook for 5 to 7 minutes until browned and cooked through, letting it get some nice golden edges.

Add the herbs:

Stir in dried oregano, dried basil, salt, and pepper. Cook 1 to 2 more minutes to blend flavors. Remove from heat and set aside.

Prepare the lettuce cups:

Lay out lettuce leaves on a serving platter. Choose the largest most intact leaves for the best wrapping experience.

Fill with turkey:

Fill each lettuce leaf with a spoonful of the warm turkey mixture, do not overfill or they will be hard to eat.

Add fresh vegetables:

Top with diced tomatoes, cucumber, and red bell pepper. Distribute them evenly so every bite gets all the colors.

Add cheese and basil:

Add mozzarella pieces and sprinkle with fresh chopped basil. The basil goes on last so it stays vibrant and does not wilt.

Finish and serve:

Drizzle with balsamic glaze if using, and finish with a final grind of black pepper. Serve immediately while the turkey is still warm.

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My niece who refuses to eat lettuce in any form actually asked for the recipe after trying these at a family gathering. Sometimes the simplest combinations are the ones that surprise people the most.

Making These Your Own

I have made these with cooked lentils instead of turkey for vegetarian friends and they were just as satisfying. Sautéed mushrooms work beautifully too, just cook them until they release all their moisture so the wraps do not get soggy.

Prep Ahead Magic

The turkey mixture actually tastes better the next day after the herbs have had time to mingle. I often cook a double batch on Sunday and keep it in the fridge for quick lunches all week. Just warm it slightly before assembling.

Serving Ideas

These work as an appetizer, light dinner, or even packed for lunch if you keep the components separate. Serve alongside some crusty bread for people who want something more filling.

• Set up a bar and let everyone build their own wraps
• Keep the turkey warm in a slow cooker on low for parties
• Offer red pepper flakes for anyone who likes heat

Pin it

There is something so satisfying about food you can eat with your hands, and these wraps hit that perfect spot between feeling indulgent and light at the same time.

Recipe FAQs

→ What type of lettuce works best for these wraps?

Butter lettuce and romaine both work excellently. Butter lettuce leaves are more cup-shaped and delicate, while romaine offers a sturdy crunch that holds heavier fillings well.

→ Can I make these wraps ahead of time?

Prepare the turkey mixture up to 2 days in advance and store it refrigerated. Assemble the wraps just before serving to prevent the lettuce from wilting and keep everything crisp and fresh.

→ What's a good vegetarian alternative to ground turkey?

Cooked lentils, sautéed mushrooms, or plant-based ground meat alternatives all work beautifully. Season them the same way with Italian herbs for that familiar savory flavor profile.

→ How do I prevent the lettuce from getting soggy?

Wash and thoroughly dry the lettuce leaves before assembly. Pat them completely dry with paper towels or use a salad spinner. Keep the filling and lettuce separate until ready to eat.

→ Can I use other cheeses besides mozzarella?

Absolutely. Provolone offers a sharper flavor, feta adds tangy notes, and freshly grated Parmesan brings an intense Italian taste. Choose based on your preference and what you have available.

→ What can I serve alongside these lettuce wraps?

These pair wonderfully with Italian sides like minestrone soup, a simple arugula salad with lemon vinaigrette, or roasted vegetables. For a heartier meal, serve with gluten-free pasta or risotto.