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Spicy Turkey Lettuce Cups with Red Pepper Jelly

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 servings
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1 tablespoon toasted sesame oil

3 scallions, finely chopped, white and green parts separated

1 tablespoon minced or grated ginger 

2 cloves garlic, grated or minced 

1/2 jalapeno, minced 

1 pound ground turkey (not lean) 

Kosher salt

1/2 cup chopped water chestnuts 

1 carrot, peeled into ribbons with a vegetable peeler

1/4 cup Easy Spicy Red Pepper Jelly, recipe follows

2 tablespoons soy sauce 

1/4 cup small cilantro sprigs 

1 large head bibb lettuce, leaves separated, largest leaves reserved for another use 

Easy Spicy Red Pepper Jelly:

1 cup apricot preserves

1 red bell pepper, chopped 

2 teaspoons red pepper flakes

1/4 cup white vinegar 

Kosher salt 


  1. Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
  2. Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.

Easy Spicy Red Pepper Jelly:

Yield: 1 cup
  1. Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
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