Chinese Turkey Lettuce Wraps with Pearled Sorghum and Asian Pears Recipe

I’m so excited to share this incredible Chinese Turkey Lettuce Wraps with Pearled Sorghum and Asian Pears Recipe with you! It’s quickly become one of my favorite go-to dishes whenever I want something light yet deeply satisfying. The combination of tender turkey, fragrant spices, crisp Asian pears, and nutty pearled sorghum wrapped in fresh cabbage leaves is a real flavor and texture delight. Every bite feels fresh, healthy, and just a little bit special, perfect for a casual dinner or impressing friends at a weekend gathering.

Why You’ll Love This Chinese Turkey Lettuce Wraps with Pearled Sorghum and Asian Pears Recipe

When I first tried this recipe, what really grabbed me was its vibrant flavor profile. The warmth of five-spice powder paired with the zing of fresh ginger and garlic creates a stunning, aromatic base that’s perfectly balanced by the sweet-tart burst from the Asian pears. The orange marmalade adds a glossy, syrupy finish that makes every bite feel like a little celebration in my mouth. Honestly, I find it hard to stop at just one wrap!

Beyond the fantastic taste, the ease of preparation makes this dish even more appealing to me. It comes together in just about 30 minutes and doesn’t involve any complicated techniques or hard-to-find ingredients. Whether I’m cooking for a weeknight meal or a casual get-together, it’s a crowd-pleaser that I can confidently serve. Plus, the way it’s served in crisp cabbage leaves means there’s hardly any cleanup, and it feels fresh and light, which I adore.

Ingredients You’ll Need

Gathering the ingredients for this recipe is refreshingly simple, yet each component adds something special to the overall flavor, texture, and look of the dish. From the aromatic herbs to the crunchy veggies and uniquely chewy sorghum, every item plays a key role to make this wrap truly memorable.

• Cooked pearled sorghum (2 cups): This grain brings a lovely chewy texture and nutty flavor, perfect as a hearty base.
• Minced cilantro (¼ cup): Adds a bright, fresh herbal note that lifts the entire dish.
• Minced scallions (¼ cup): Provides mild onion flavor and vibrant green color to the pilaf.
• Olive oil (2 teaspoons + 1 tablespoon): Essential for sautéing aromatics and adding a smooth mouthfeel.
• Salt and pepper: Basic seasoning to enhance all the flavors without overwhelming.
• Minced scallion whites (½ cup): These bring a slightly sharper, fragrant onion flavor to the filling.
• Minced serrano chiles (2 tablespoons): Adds just the right touch of heat and depth.
• Minced fresh ginger (4 teaspoons): Contributes warmth and subtle spice for authentic Asian flavor.
• Minced fresh garlic (2 teaspoons): Delivers savory pungency that balances the sweetness in the dish.
• Five-spice powder (2 teaspoons): This unique blend of spices creates a complex, aromatic undertone.
• Low-sodium chicken or bone broth (1 cup): Used to deglaze the pan and add savory liquid for the filling sauce.
• Orange marmalade (6 tablespoons): Sweetens and thickens the sauce, giving it a glossy texture and fruity punch.
• Low-sodium soy sauce (2 tablespoons): Brings umami and saltiness balanced for a harmonious sauce.
• Chopped cooked turkey (4 cups or about 1 pound): The lean protein star of the filling — swap with chicken if preferred!
• Thinly sliced celery (2 ½ cups): Adds delightful crunch and freshness.
• Sliced scallion greens (½ cup): Folded into the filling last for a sharp, fresh burst.
• Savoy cabbage leaves (1 head): Used as the perfect crunchy, tender wraps to hold all the goodness.
• Sliced Asian pears (2 cups): Provide crisp, juicy sweetness that contrasts beautifully with savory filling.
• Sliced serrano or Fresno chile and sliced scallions for serving: Optional garnishes that add color and extra bite.

Directions

Step 1: Prepare your pilaf base by mixing the cooked pearled sorghum with the minced cilantro, scallions, and 2 teaspoons of olive oil. Season generously with salt and pepper to taste, then set it aside so the flavors meld while you work on the filling.

Step 2: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the scallion whites, serrano chiles, ginger, and garlic. Cook, stirring occasionally, until these aromatics are softened and fragrant, about 2 to 3 minutes.

Step 3: Sprinkle the five-spice powder over the softened mixture and cook for 30 seconds more, making sure everything is well combined and fragrant.

Step 4: Pour in the chicken or bone broth to deglaze the pan, scraping up any browned bits from the bottom. Then stir in the orange marmalade and soy sauce. Cook this sauce until it thickens and becomes syrupy, about 6 minutes, stirring occasionally to prevent sticking.

Step 5: Add the chopped cooked turkey and sliced celery to the pan. Stir through and cook for 1 to 2 minutes, just until heated through. Then remove the pan from heat and stir in the scallion greens. Don’t forget to taste and adjust the seasoning with salt and pepper.

Step 6: To serve, spoon a generous amount of the sorghum pilaf onto each savoy cabbage leaf, top with the turkey and celery filling, and then layer on some thin slices of Asian pear. Garnish with extra scallions and sliced serranos if you like a bit more heat. Wrap it up and enjoy immediately!

Servings and Timing

This recipe serves 4 people comfortably, perfect for a family meal or a small dinner party. The prep time is about 10 minutes, mostly for chopping and assembling ingredients. Cooking the filling and finishing the pilaf takes roughly 20 minutes, making the total time only around 30 minutes from start to finish. There is no resting or cooling time required here — it’s best enjoyed fresh and warm straight from the stove!

How to Serve This Chinese Turkey Lettuce Wraps with Pearled Sorghum and Asian Pears Recipe

I love serving this dish as a fresh, hands-on meal that everyone can enjoy at their own pace. For accompaniments, I often choose light sides like a simple cucumber salad tossed with rice vinegar or steamed edamame tossed in sea salt. These complement the savory and sweet notes without overwhelming the vibrant flavors of the wraps.

Presentation-wise, arranging the savoy cabbage leaves on a large platter with small bowls of sliced serranos, scallions, and even a drizzle of extra marmalade or soy glaze makes it festive and inviting. These lettuce wraps look beautiful served warm, so I plate individual leaves with filling and pear slices just before guests dig in, keeping the cabbage crisp and fresh.

As for drinks, I find a crisp white wine like a Sauvignon Blanc or a dry Riesling pairs beautifully with the fruity and spicy elements here. For a non-alcoholic option, a chilled jasmine green tea or a sparkling citrus mocktail adds a refreshing touch. I often serve these wraps warm or at room temperature — the flavors really pop and the textures shine. They’re perfect for family dinners, casual weekend lunches, or even light holiday parties when you want something a little different and memorable.

Variations

I’m always eager to switch things up with this recipe. If you don’t have pearled sorghum on hand, brown rice or quinoa make excellent substitutes that keep the wholesome grain component intact. For an extra boost of nutrition, I sometimes add finely diced water chestnuts or shredded carrots for crunch and color.

If you need a gluten-free option, just be sure to use tamari or another gluten-free soy sauce. For my vegan friends, swapping the turkey for crumbled tofu or cooked lentils works surprisingly well, especially when you play up the five-spice and add a splash of hoisin sauce for depth.

Flavor-wise, you can vary the heat by using milder or hotter chiles, and occasionally I throw in a splash of rice vinegar or lime juice just before serving for a tangy brightness. Cooking methods can also vary — the filling can be gently baked in the oven covered if you want to save stovetop space, though I prefer the quick sauté for better texture and flavor control.

Storage and Reheating

Storing Leftovers

I usually store any leftovers in airtight containers, separating the filling and the sorghum from the cabbage leaves to prevent sogginess. The filling and grain pilaf keep well in the fridge for up to 3 days, making it a great option for quick lunches or second-day dinners.

Freezing

This recipe freezes quite nicely if you portion the filling and sorghum into freezer-safe bags or containers. I recommend freezing in single or double servings to make reheating easier. The mixture will keep well frozen for up to 2 months. I don’t recommend freezing the cabbage leaves themselves as they lose their crisp texture upon thawing.

Reheating

To reheat, I gently warm the filling and sorghum in a skillet on low heat, adding a splash of broth or water if it seems dry to restore moisture. Avoid microwaving for long periods, as that can dry it out and toughen the turkey. Once warm, assemble fresh cabbage leaves and serve immediately for the best texture and flavor.

FAQs

Can I use ground turkey instead of cooked chopped turkey?

Absolutely! If you prefer, you can brown ground turkey directly in the pan after cooking the aromatics. Just cook until fully browned and then proceed with the sauce. It creates a slightly different texture but tastes just as delicious.

Is pearled sorghum hard to find or can I use another grain?

Pearled sorghum is becoming more available at health food stores and online, but if you can’t find it, brown rice, quinoa, or even bulgur will work well. They each bring their own texture and mild flavor, so feel free to use what you enjoy or have on hand.

Can I prepare this recipe ahead of time?

Yes! You can make the filling and sorghum pilaf a day ahead and store them separately in the fridge. Simply assemble the wraps just before serving to keep the cabbage leaves crisp and fresh. The flavors often develop even more when rested overnight.

What kind of cabbage works best for these wraps?

I love using savoy cabbage because its leaves are tender yet sturdy enough to hold the filling without tearing. However, butter lettuce or even iceberg lettuce also make excellent wraps if you prefer a milder or crisper base.

Can I make this recipe spicy or mild depending on my preference?

Definitely! You can adjust the amount and type of chiles used—serrano chiles provide moderate heat, but swapping for milder Fresno chile or skipping the chiles altogether will tone down the spice. For extra kick, serve with a drizzle of chili oil or fresh sliced chiles on the side.

Conclusion

I truly hope you give this Chinese Turkey Lettuce Wraps with Pearled Sorghum and Asian Pears Recipe a try soon. It’s one of those dishes that delivers big on flavor, texture, and freshness without any fuss. Whether you’re cooking for family or friends, it’s sure to impress and satisfy everyone at the table. From my kitchen to yours, enjoy every delicious bite!

Print