Teriyaki Lettuce Wraps - Prep 10m, Cook 20m
The Teriyaki is flavorful without being too bold or overpowering and the water chestnuts and lettuce add just the right amount of crunch.
Tips:
For best results, pick the largest, most pliable lettuce leaves. Iceberg, red
lettuce, large spinach leaves, and radicchio leaves are possibilities.
While not necessary, you will have better results if you core and soak in ice
water for an hour for easy removal of intact leaves. Separate the leaves and
drain each one individually, then refrigerate on a towel for a couple of hours
to crisp them. Be sure to dry the lettuce well before serving or you will have a
messy, watery mixture running out of the wrap.
Ingredients:
1/4 cup sliced water chestnuts
1 tablespoon vegetable oil
1/2 lb ground turkey
1/2 red bell pepper, seeded and diced
One zucchini, diced
One green onion, including top, finely chopped
3 Tbsp Lite teriyaki sauce
8 butter lettuce leaves
Directions:
Coarsely chop water chestnuts; set aside.
Place oil in wok or large skillet and place over medium heat until hot.
Add turkey; stir-fry two minutes or until lightly browned and cooked through.
Add water
chestnuts, bell pepper, zucchini, green onion and teriyaki sauce; stir-fry two
minutes.
To serve, place one heaping tablespoon turkey mixture in center of a lettuce
leaf, wrap up like a burrito and eat out of hand.
Recipe makes two servings.