Asian Turkey and Lettuce Wraps with Hoisin Dressing

Asian Turkey and Lettuce Wraps with Hoisin Dressing

Ready in 25 minutesServes 2-3
This dish most recently appeared in My Classic For Two Bag on Sunday, January 15, 2017.

Tasty and fresh Asian turkey wraps make a perfect summer dish!



  • 1 baby cos lettuce
  • 1 carrot
  • ½ telegraph cucumber


  • 100g vermicelli noodles
  • 300g turkey mince
  • ½ capsicum, core and seeds removed and finely diced
  • 1 carrot, grated
  • 1½ teaspoons soy sauce
  • ½ teaspoon fish sauce
  • 1½ teaspoons hoisin sauce
  • 1 tablespoon finely grated ginger


  • Remaining hoisin sauce
  • 1½ teaspoons water
  • 1 teaspoon sesame oil
  • 1½ teaspoons soy sauce
  • 1½ teaspoons sweet chilli sauce


  1. a full kettle to the boil.
  2. Prepare vegetables. Remove base from baby cos and separate leaves; peel and cut first carrot into matchsticks; cut cucumber into thin matchsticks. Set all aside.
  3. In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat.
  4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Add turkey mince and cook for 2–3 minutes, breaking up with a wooden spoon as it cooks, until starting to brown. Add capsicum and grated carrot. Cook, stirring frequently, until tender, about 3 minutes.
  5. Add all remaining Asian turkey mince and vermicelli ingredients, stir until combined and cook for a further 1 minute, until heated through.
  6. In a small bowl, mix all hoisin dressing ingredients until smooth.
  7. Place all ingredients in the middle of the table for everyone build their own lettuce wraps. Place small piles of vermicelli noodles into lettuce cups. Top with Asian turkey mince, carrot, cucumber and drizzle with hoisin dressing.

Nutritional Information

Energy 1720 kj
411 kcal
Protein 28.9g
Carbohydrate 44.3g
Fat 12.4g