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Asian Turkey Lettuce Wraps


These make great appetizers and snacks.  They also make great lunches.  I actually make it and separate it into 1 cup servings that can be frozen for later (in freezer bags or freezer-friendly tupperware).  *Do NOT eat, if you have a peanut allergy!*


  • 1-1/4 pounds extra lean ground turkey
  • 1 package (16 oz.) frozen stir-fry vegetable blend, thawed
  • 1/3 cup reduced-sodium teriyaki sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons reduced-fat creamy peanut butter
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 4 green onions, chopped
  • 10 Boston lettuce leaves
  • Additional hoisin sauce, optional


  1. In a large nonstick skillet coated with cooking spray, cook and stir turkey over medium-high heat until no longer pink.
  2. Coarsely chop mixed vegetables (a hand-chopper works best); add to the pan.  Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar, and oil.  Cook and stir over medium-high heat for 5 minutes.  Add garlic; cook 1 minute longer.
  3. Remove from the heat; stir in green onions.  Place a scant 1/2 cup turkey mixture (I put less) on each lettuce leaf; fold lettuce over filling.  Serve with additional hoisin sauce if desired.  Enjoy!

Nutrition Facts

2 wraps or 1 cup turkey mixture (calculated without additional hoisin sauce) equals 275 calories, 8 g fat (1 g saturated fat), 45 mg cholesterol, 686 mg sodium, 19 g carbohydrate, 4 g fiber, 34 g protein.  Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable, 1 fat.


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