Turkey Lettuce Wraps

FoodNetwork

Another week has gone by, and that means we get another new recipe to try out! This weeks masterpiece? Turkey Lettuce Wraps, provided by Whitney! I can personally attest to the delicious oriental flavors this dish combines. Here’s a little tidbit from Whitney:

I never make the drizzling sauce or add the carrots, bean sprouts, or cilantro.  I just like the wraps as they are, and it simplifies the meal preparation.  The lettuce I like to use is Butter Leaf Lettuce, but any type works.  This is one of my favorite go-to recipes.  The wraps are quite healthy and have such a good flavor!
TURKEY LETTUCE WRAPS
Ingredients: 
FILLING
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
DRIZZLING SAUCE:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

Directions:

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

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