TURKEY LETTUCE WRAPS

Tonight for dinner I am making my own recipe of turkey lettuce wraps. My family loves these, even my four year old, and I hope that you try them and enjoy them too! This is a great way to eat lettuce wraps without all of the extra calories, fat, and sodium!

Sauce

3 1/2 Tbl of Reduced Sodium Soy Sauce
2 1/2 Tbl of Rice Wine Vinegar
1 Tbl Organic Blue Agave Nectar
3/4 Tbl Sriracha Hot Chili Sauce
1/2 tsp Sesame Oil

Filling

1 lb Extra Lean Ground White Turkey Meat
about 6-8 oz of white button mushrooms, diced
2 lrg scallions, chopped
2 large garlic cloves, minced
about 3/4 of an 8oz can of water chestnuts, chopped

1/4 cup Reduced Sodium Soy Sauce
1 Tbl brown sugar
1 Tbl Rice Wine Vinegar
1 Tbl Natural JIF Creamy Peanut Butter
1 Tbl ginger, microplaned

Brown the meat with a little bit of extra virgin olive oil until no longer pink. Add the mushrooms, scallions, garlic, and water chestnuts and cook until the mushrooms soften and start to release their juices. Mix the soy sauce, vinegar, peanut butter, and ginger in a seperate bowl and pour over filling. Cook for about a minute and turn off the heat.

Serve the turkey mixture with your choice of lettuce (Bib or Iceberg) and top with shredded carrots and sauce.