Turkey Lettuce Wraps
mushrooms, soy sauce, scallions, vinegar, honey, sauce, dijon mustard, brown sugar, garlic, sesame oil
Ingredients
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 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 Turkey Lettuce Wraps Recipe
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.
Read the full directions on Food Network
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