Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs ground chicken (a mixture of dark and white meat) or 1 1/2 lbs ground turkey (a mixture of dark and white meat) 1 teaspoon oil 1 -2 teaspoon dried chili pepper flakes (optional add in for extra heat) 2 tablespoons minced fresh garlic 1 tablespoon minced fresh ginger (can use more to taste) 1 1/2 cups white button mushrooms , chopped 1 (8 ounce) can water chestnuts , drained and finely chopped 1/3 cup teriyaki sauce 3 tablespoons reduced-fat peanut butter 1 tablespoon sesame oil 1 tablespoon rice vinegar 1/4 cup hoisin sauce 2 green onions , finely chopped salt and black pepper 1 head iceberg lettuce , separated into leaves (or use a package of lettuce crispy wraps) hoisin sauce , for dipping

Instructions Jump to Ingredients ↑

  1. In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).

  2. Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.

  3. Add in the chopped green onions; cook for about 1 minute.

  4. Season the mixture with salt and pepper.

  5. Spoon the mixture between large lettuce leaves; roll up tighly.

  6. Serve with hoisin sauce on the side.

  7. Delicious! ?


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