Ingredients:
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) cans 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
Directions:
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).
Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
Add in the chopped green onions; cook for about 1 minute.
Season the mixture with salt and pepper.
Spoon the mixture between large lettuce leaves; roll up tighly.
Serve with hoisin sauce on the side.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 40 min.