Asian Turkey Lettuce Wraps

Asian Turkey Lettuce Wraps

Yield: 4 wraps

Prep: 15 min

Cook: 15 min

Ready: 30 min

Ingredients

• 3 tbsp coconut oil

• 2 lbs ground turkey breast

• 1 cup minced water chestnut

• 2/3 cups minced Crimini mushrooms

• 3 tbsp chopped onions

• 1 tsp minced garlic

• 4 leaves butternut lettuce (can substitute iceberg)

Special Sauce

• 1/4 tsp powdered stevia

• 1/2 cup water

• 2 tbsp Tamari soy sauce

• 2 tbsp Braggs Amino Acids

• 2 tbsp rice wine vinegar

• 2 tbsp organic non-corn syrup ketchup

• 1 tbsp lemon juice

• 1/8 tsp sesame oil

• 1 tbsp hot mustard

• 2 tsp water

• 1 -2 tsp Sriracha

Stir Fry Sauce

• 2 tbsp Tamari soy sauce

• scant pinch powdered stevia

• 1/2 tsp. rice wine vinegar

Instructions

1. Make the special sauce by mixing in a bowl the stevia, Tamari soy sauce, Bragg's Amino Acids, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the water with the hot mustard and set this aside as well. Also have Sriracha ready. (When ready to serve, add your desired measurement of mustard and Sriracha to the special sauce mixture to pour over the wraps.)

2. Prepare the stir fry sauce by mixing the soy sauce, stevia, and rice wine vinegar together in a small bowl.

3. Bring oil to high heat in a wok or large frying pan. Saute ground turkey til done. Remove turkey from the pan to cool. Meanwhile, keep the oil hot in the pan. When turkey is cool, mix in minced mushrooms, water chestnuts, garlic and onion.

4. With the pan still on high heat, add another tablespoon of oil. Add turkey mixture to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups" topped with special sauce.