Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps

KIDS LOVE IT Finalist. JENNIE-O Turkey Brand Winner.

Ingredients

• 1/2 cup finely chopped carrots
• 1/2 cup water
• 1 (20-ounce) package ground turkey breast
• 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 peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1/2 cup sliced green onions
• 1 head iceberg lettuce, separated into leaves
• Hoisin sauce (optional)

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. Remove 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.
3. 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. Serve with hoisin sauce, if desired.

Yield: Makes 4 to 5 servings

Nutrition Information

• Calories: 310
• Fat: 9 g
• Sat Fat: 1.5
• Protein: 33 g
• Carbs: 24 g
• Fiber: 3 g