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
- In a large nonstick skillet coated with cooking spray, cook and stir turkey over medium-high heat until no longer pink.
- 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.
- 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!
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.