Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps


1/2 c peeled and finely chopped carrots

1/2 c water


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.