Thai Turkey Quinoa and Brown Rice Lettuce Wraps

We love the lettuce wraps from P.F. Chang’s.  This recipe is a close copy and oh so good!  My kids even eat them with the lettuce.



  • 1/2 cup cooked brown rice – I use Seeds of Change Quinoa and Brown Rice mix
  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound lean ground turkey
  • 2 teaspoons fresh lime juice
  • 2 Tablespoons fresh ginger, peeled and grated
  • 3 Tablespoons soy sauce, low sodium if possible – we use Bragg’s Liquid Aminos instead
  • 2 teaspoons red chili garlic sauce
  • 1 cup fresh cilantro, chopped {plus extra for garnish}
  • Salt and pepper to taste
  • 1 head of Bibb/Boston Lettuce, washed and separated



  • Extra fresh cilantro
  • Unsalted peanuts
  • Matchstick carrots



  • Cook the quinoa rice according to the package.
  • While the rice cooks heat the 2 Tablespoons olive oil in a large skillet and add the garlic and sauté for 2 minutes.
  • Add the ground turkey, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the turkey is browned.
  • Mix the rice into the turkey mixture along with the fresh cilantro and stir to combine. Add salt and pepper to taste.
  • Serve the Thai turkey mixture with crisp Bibb lettuce and extra cilantro, matchstick carrots and unsalted peanuts for garnish.


Recipe inspired by A Cedar Spoon.

The BEST Chili


• 2 teaspoons olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 medium green bell pepper pepper, chopped

• 1 pound extra lean ground turkey venison

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 (28-ounce) can diced tomatoes

• 1 1/4 cups chicken broth

• 2 (15 oz) cans dark red kidney beans, rinsed and drained

• 1 (15 oz) can sweet corn, rinsed and drained


1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.  Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

2. Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

3. Makes 10 servings

Recipe adapted from Ambitious Kitchen.