Featured Member Recipe ~ Warm & Savory Thai Wrap!


Who doesn’t love warm, Thai style lettuce wraps!? This featured recipe from Tone It Up team member, Shrade, offers the perfect balance of light and refreshing ingredients paired with rich, bold flavors! You can easily make this ahead of time for a busy week, or even whip these up next time you have friends & family over. These are filling, mouth watering and make quite an impression!

Why we ♡ it:

Gobble up the goodness: lean proteins are a Tone It Up staple, because they’re super filling and help keep you lean! They’re also filled with important amino acids that help your muscles and body repair from workouts! Perfect for that bikini ;)

Saved by the bell: An entire bell pepper is loaded with over 150% of your daily vitamin C requirements and up to 3 grams of fiber. Fiber works wonders for our bodies! According to our Tone It Up dietitian, studies have shown that high fiber intakes can aid in weight loss, cancer prevention, blood sugar stabilization, and healthy digestion. High fiber diets, like your Tone It Up Nutrition Plan, with plenty of veggies, whole grains, fruits, beans, nuts, & seeds are essential for a healthy lifestyle!

Get saucy: It’s nice to know soy sauce contains a slew of antioxidants — as well as a rich mixture of nutrients that stem from its fermentation process. We recommend using low sodium and organic varieties sparingly. If you’re gluten-free,  look for Tamari ~ it’s the wheat-free version of this tasty condiment.

Warm & Savory Thai Wraps

Makes 4 Serving


  • 1 lb lean ground turkey (97% lean)
  • 1 Tbs grapeseed oil
  • Vegetarian option: 1 lb Tempeh in place of turkey meat
  • 1/2 small onion, chopped
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • iceberg lettuce, washed & laid flat to dry
  • 1/4 cup low sodium soy sauce  if you are gluten-free, use GF Tamari)
  • 1/3 cup hoisin sauce (if you are gluten-free, use GF hoisin sauce)
  • sea salt, ground black pepper, paprika, and garlic powder to taste


Heat oil over low-to-medium heat, add diced onion and peppers; cook for 2-4 minutes (or until onions are translucent). Add lean ground turkey, season to taste, and cook until turkey and juices are well browned. Turn off stovetop, and set mixture aside to cool slightly (about 5 minutes). Meanwhile, line a tray with flat, washed pieces of iceberg lettuce. Wraps can be small or large, depending on the size of your lettuce leaves. Each “portion” should contain about 4 ounces of ground turkey. This dish pairs well with dark leafy green veggies like bok choy, kale, broccoli and spinach!
Take a look at Shrade’s original recipe here!

Nutrition Facts:

At 400 calories per serving, these wraps provide a whopping 55 grams of protein and just 20 grams of carbohydrate. What’s even better about this dish is how perfectly it pairs with dark leafy green veggies. Think bok choy, kale, broccoli, spinach, arugula or your favorite. Tone It Up Nutrition Plan Members, you know why that gets us excited! FYI, one half to one full portion of this recipe makes for a tasty M3, M4 or M5!


  1. Jolanta Thorburn says:

    I’m vegan so no turkey for me and I didn’t have any tempeh, so I smashed some canned chickpeas after I rinsed them well and mixed the withe seasonings. It was delicious! Thanks for the recipe!

  2. Erin says:

    Oooh grape seed oil is primarily Omega 6 linoleic acid. Big no no :( better to use a primarily monounsaturated oil like avocado or olive. Or my favorite, animal fat. otherwise sounds delicious! I love Thai food. The spicier the better.

    1. Maggie Fair says:

      I don’t have grapeseed oil and couldn’t find it at the store…I read olive oil, canola oil and sesame oil are all decent substitutes? What would you recommend? (I’m not familiar with grapeseed at all.)

  3. Katrina says:

    just made these and they were great! I’ll be posting a photo later on IG @katrina_tiu ;)

  4. Browneyedgirl says:

    Sounds really good :) I really like your site and i will come back. One of my favorites <3 Now im gonna check out your dvd Beach babe :)

  5. Jori Taylor Hodgson says:

    When do you add the soy sauce and all of that? The recipe doesn’t say.

  6. Kristin Wilcox says:

    You can add the hoisin and soy sauce to the pan at the same time as the turkey. I also added a big pinch of ginger while cooking and topped the whole mix with chopped scallions just before serving. Delicious!

  7. These are the bomb. My TIUBFF and I make them all the time. We mix in the hoisin and tamari right when the turkey is just about browned and let it cook in for a minute or two.

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