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Asian Turkey Lettuce Wraps

Chopped frozen vegetables make these wraps a snap. Add some Asian chili sauce if you want to spice it up a bit. —Susan Riley, Allen, Texas

5 ServingsPrep/Total Time: 20 min.

Ingredients

1-1/4 pounds extra-lean ground turkey
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/3 cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce
3 tablespoons reduced-fat creamy peanut butter
2 tablespoons minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 garlic cloves, minced
4 green onions, chopped
10 Boston lettuce leaves
Additional hoisin sauce, optional

Directions

In a large nonstick skillet coated with cooking spray, cook turkey
over medium heat until no longer pink.
Coarsely chop stir-fry vegetables; add to the pan. Stir in the
teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and
oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook
1 minute longer.
Remove from the heat; stir in onions. Place a scant 1/2 cup turkey
mixture on each lettuce leaf; fold lettuce over filling. Serve with
additional hoisin sauce if desired. Yield: 5 servings.

2 of 2

Asian Turkey Lettuce Wraps (continued)

Nutrition Facts: 2 wraps (calculated without additional hoisin sauce) equals 275 calories, 8 g fat (1 g saturated fat), 45 mg cholesterol, 686 mg sodium, 19 g carbohydrate, 4 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.