Crispy Turkey Lettuce Wraps


1/2 cup finely chopped carrots 
1/2 cup water 
1 (20-ounce) package lean ground turkey 
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)
Crispy Lettuce Wraps
Crispy Lettuce Wraps


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. 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.


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