The rich flavors of garlic, ginger, hoisin sauce and creamy peanut butter are mixed with the crunch of carrots and water chestnuts in lean and hearty ground turkey, all wrapped in a crisp iceberg lettuce leaf. (Bib lettuce works well, too.)
Asian Lettuce Wraps
4 Servings: 2-3 lettuce wraps each
Ingredients:
4-5 finely chopped organic carrots (big carrots)
1/2 cup water
2 pounds lean ground turkey (I love Jennie-O. You might have left overs, but great the next day too!)
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy natural peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup organic hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Preparation:
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Drain any excess water. Remove carrots from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.
Enjoy!
Lindsey