1/2 c peeled and finely chopped carrots
1/2 c water
1-1/4 lbs LEAN GROUND TURKEY
1 c chopped shiitake mushrooms
8-oz canned water chestnuts, drained and chopped
3 Cloves fresh garlic, minced
2 tbsp peeled and minced fresh ginger root
1/3 c less-sodium teriyaki sauce
3 tbsp creamy peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1/4 c hoisin sauce
1/2 c sliced green onions
1 Head iceberg lettuce, separated into leaves, washed, dried and chilled to a crisp
As needed hoisin sauce
As needed sliced green onions and carrots for garnishes
Cook carrots in 1/2 cup simmering water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.
Reduce heat to medium. Add turkey to skillet and cook, 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 stir-fry for 4 minutes.
Add green onion and stir-fry another 1 minute.
Spoon warm mixture evenly onto lettuce leaves and roll up tightly.
Serve with hoisin sauce and garnish with additional green onions and carrots.