5 from 1 vote
Korean BBQ Turkey Wraps
Korean Turkey Lettuce Wraps
Prep Time
20 mins
Rest time
15 mins
Total Time
20 mins
Course: Main Course
Cuisine: American, Asian
Servings: 6 servings
Calories: 302 kcal
Author: Carol Kicinski
For the Pickled Chilies:
  • ½ cup red wine vinegar
  • cup sugar
  • 1 teaspoon kosher or fine sea salt
  • 3 Anaheim or Fresno chilies , thinly sliced
For the Bean Sprout Salad:
  • 8 ounces bean sprouts
  • 1 cup shredded carrots
  • 2 teaspoons sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon tamari or gluten-free soy sauce
  • 1 teaspoon white sesame seeds
  • Salt and pepper , to taste
For the Korean Turkey:
  • 4 cups shredded cooked turkey or chicken
  • cups San-J Korean BBQ Sauce
  • 1 head butter or Boston lettuce
Make the Pickled Chilies:
  1. Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat, add the sliced peppers, and let sit for 15 minutes or up to 4 hours. Drain peppers.
Make the Bean Sprout Salad:
  1. Mix all ingredients together just before serving.
Make the Korean Turkey:
  1. In a medium saucepan, combine the turkey and BBQ sauce. Heat through over medium low heat.
  2. Serve with lettuce leaves, pickled chilies, and bean sprout salad.
Nutrition Facts
Korean Turkey Lettuce Wraps
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 62mg21%
Sodium 1664mg69%
Potassium 521mg15%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 31g34%
Protein 26g52%
Vitamin A 4705IU94%
Vitamin C 39.6mg48%
Calcium 38mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.