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Asian Turkey Lettuce Wraps

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Ingredients 

  • 1 ¼ lb. fat-free ground turkey
  • 1 Tbsp vegetable oil
  • 1 clove garlic, minced
  • ⅛ tsp. ground ginger
  • ⅔ cup thinly sliced green onions, about 4
  • 1 8 oz can sliced water chestnuts, drained and coarsely chopped
  • 12 Iceberg lettuce leaves
  • 3 Tbsp hoisin sauce
  • 2 Tbsp lower-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1-2 tsp. red chili paste
  • ⅛ tsp. salt

Instructions 

  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
  • Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf.
  • Recipe adapted from Eat Yourself Skinny
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