Cook Time: 10 minutes
Serves: 4-6
Ingredients
- 16 iceberg or butter lettuce leaves
- 1 pound ground turkey
- PAM cooking spray
- 1 medium onion
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin or honey hoisin sauce
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar
- 1 teaspoon Asian chile garlic sauce
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 2-4 green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
- Prepare the lettuce by cutting out its core (this will make removing the leaves easier. Now gently pull apart the leaves, starting with the leaf-end rather than the core-end. Pile the leaves back together on a serving plate or store in a ziplock bag in fridge until ready to serve.
- Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground turkey stirring often and reducing the heat to medium, if necessary. Set aside to cool.
- Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, sweet chile sauce, ginger, vinegar, and chile garlic sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked turkey; continue cooking until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves on a large plate. Serve warm meat mixture in a dish or bowl next to it. Invite each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
