Thursday, November 6, 2014

Turkey Lettuce Wraps


Filling:
12 oz. Ground Turkey
2 tsp veg oil
8 oz white mushrooms, chopped
3 green onions, sliced
2 cloves garlic, minced
one 6 oz can water chestnuts, chopped
1/4 cup low sodium soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
Drizzling sauce:
3 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp Dijon/spicy mustard
1 tbsp siracha hot sauce
1/2 tsp sesame oil
8-12 large iceberg lettuce leaves (I used butter lettuce)
Shredded carrots for serving
Bean sprouts for serving
Chopped cilantro for serving
Directions:
For filling: brown turkey in oil in large Saute pan, until no longer pink. (I added some seasoning to meat to my liking, garlic powder, pepper,onion powder) add mushrooms, green onions, garlic, water chestnuts, cook until mushrooms soften. In small bowl, mix soy sauce, brown sugar, vinegar pour over Turkey mixture and cook 1 min.remove from heat.
For drizzling sauce: whisk together all ingredients and 1/4 cup water.
Serve on lettuce leaves, drizzle with sauce and vegetables for serving!
Enjoy!