(KUTV) Turkey Lettuce Wraps
Recipe courtesy of Simplify Supper
- 12 ounces ground turkey
- 2 teaspoons olive oil
- 8 ounces white mushrooms
- 3 scallions
- 2 garlic cloves
- 1 6 ounce can water chestnuts
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon sriracha sauce
- 1/2 teaspoon sesame oil
- 12 large pieces iceberg lettuce
- 3 cups shredded carrots
- 1 bunch cilantro
Brown ground turkey in olive oil over medium heat until cooked through.
Chop mushrooms, scallions and garlic cloves and add to pan with turkey. Add in water chestnuts and cook a few minutes until mushrooms are softened.
In a small bowl mix 1/4 cup of the soy sauce, brown sugar and 1 tablespoon of rice wine vinegar. Pour over turkey mixture and cook one more minute, stirring to combine flavors. Remove from heat.
To make dipping sauce: Mix together in a small bowl the remaining 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, honey, mustard, sriracha, sesame oil and 1/4 cup water.
Serve the turkey mixture with the lettuce leaves and shredded carrots and the sauce for drizzling or dipping.