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Turkey Lettuce Wraps

Serves: 50


  • Core, wash and separate lettuce leaves.
  • Coarsely chop water chestnuts.
  • In bottom of 2" steam table pans, stir together sugar, soy sauce, vinegar, ketchup and seasonings until sugar dissolves.
  • Add water chestnuts, ground turkey, onions and carrots. Toss to coat.
  • Cover the pan and steam, or heat in oven, until temperature reaches 165°F as measured by a meat thermometer.
  • Stir again before serving. Serve a 4 oz. portion with 1-2 lettuce leaves on the side.
  • For preparation by a food preparation establishment only, according to the food code or equivalent.
  • Serving Suggestions: Offer brown rice, Asian vegetable medley on the side, and an Asian sauce for dipping.


4  lbs Romaine Lettuce
4  Cups Water chestnuts, sliced, drained
4  oz Water chestnuts, sliced, drained
1 1/2  Cups Sugar
1  Cup Soy sauce
4  oz Apple cider vinegar
1  Cup Ketchup
3  Tbsp Ground mustard, dry
1  Tbsp Garlic powder
2  tsp Garlic powder
1  Tbsp Ground ginger, dry
1  Tbsp Ground black pepper
9  lbs Pre-Cooked Ground Turkey W/D, #2857-28, thawed
8  oz Pre-Cooked Ground Turkey W/D, #2857-28, thawed
4  oz Onion, chopped, dehydrated
1  lb Grated carrots
4  oz Grated carrots