Peanutty Asian Lettuce Wraps

Shopping List

• 1 1/2 lb. lean ground turkey (or 2 cups walnuts, ground)
• 1/2 cup shredded carrot
• 2 tbsp fresh ginger root, minced
• 4 garlic cloves, minced
• 1 can (8 oz.) whole water chestnuts, drained and chopped
• 4 green onions, chopped
• 1/2 cup fresh snow peas, chopped
• 1⁄3 cup reduced-sodium gluten-free Teriyaki sauce
• 1/4 cup gluten-free Hoisin sauce
• 3 tbsp Betsy’s Best Gourmet Peanut Butter, (or substitute with Betsy’s Best Almond or Seed Butter)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 12 bib lettuce leaves

Instructions

Turkey version:

• In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender.
• Drain then add ginger and garlic.
• Cook 1 minute longer.
• Stir in the chestnuts, onions, snow peas, Teriyaki, Hoisin, Betsy’s Best, vinegar and oil.
• Heat through and divide mixture among lettuce leaves.

Walnut version:

• Add walnuts to food processor and process on low until ground.
• Remove and place in large bowl.
• Add shredded carrots, ginger, garlic, chestnuts, onions and snow peas.
• Process on low to form chunks.
• Remove and combine with walnuts in a bowl.
• Add Teriyaki, Hoisin, Betsy’s Best, vinegar and oil to blender and process until blended.
• Pour liquid into nut mixture and stir.
• Divide among lettuce leaves.