Chinese Turkey Lettuce Wraps

It used to be that eating healthy was gross. The flavorless food they used to shove down our throats just didn't cut it.

These days there are so many healthy recipes out there it's hard to argue that you can't eat healthy.

This recipe is off one of my favorite sites, Can You Stay for Dinner.  The author, Andi, has lost 130+ lbs and has kept it off for years.  She put her mother on a diet last year and I grabbed most of the recipes she posted for that plan.

This recipe is delicious.  It's flavorful, filling, and so ... did I say flavorful. Yum.

Chinese Turkey Lettuce Wraps

Photo from ME!

Recipe from CanYouStayforDinner.commakes 4 servings

1 serving is 335 calories

2 tsp sesame oil
2 T soy sauce
1 T brown sugar
¼ cup hoisin sauce
2 tsp olive oil
1 pound 93% lean ground turkey breast
2 cups finely chopped button mushrooms
½ tsp salt
1 1/2 tsp chili powder
3 cloves garlic, minced
1” knob of fresh gingerroot, finely minced
3 large carrots, grated (about 1 ½ to 2 cups)
6 scallions (green onions), finely chopped (about 1 ½ cups)
1 (8-ounce) can water chestnuts, drained and finely chopped
1 head iceberg lettuce

 In a small bowl, whisk sesame oil, soy sauce, brown sugar, and hoisin sauce. Set aside.

Add olive oil to a large skillet or wok set over medium-high heat. Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat. Add the mushrooms and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften. Add salt, chili powder, garlic, and ginger, and stir to combine.

Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly. Add carrots, scallions, and water chestnuts, and give the whole pan one final stir. Remove from heat.

To serve: Divide lettuce leaves among four plates. Spoon a small amount of turkey into each lettuce leaf and fold to eat.