Asian Turkey Lettuce Wraps With Dipping Sauce


6 inches washed full iceberg lettuce leaves. Wash carefully and wrap paper towels. Place
Dipping Sauce:
1/8 cup season rice wine vinegar
1 teaspoon fresh ginger minced
1 teaspoon Splenda
if you want your dipping sauce spicier add some red pepper flakes.
Filling for wraps:
1 full head of garlic minced [yes this is not a typo, trust me on this one, it's great!]
1/2 diced mushrooms [I prefer baby bellas but any work]
4 teaspoons Splenda [or sugar if you wish]


Combine the ingredients in the dipping sauce and set aside.
Combine the raw turkey, garlic, soy sauce & Splenda in a bowl & mix.
Heat a large heavy skillet or wok on medium-high and add 2 t. canola oil. Cook the turkey, once it appears all cooked and the liquid that has come out of the meat, turn it down to medium. You will continue to cook the turkey mix constantly stirring the meat and breaking it into fine crumbles. You will notice all the liquid in the pan is gone and start to see some carmelization on the turkey and garlic, this is good, it adds a ton of flavor.
Now taste the meat. If the balance is too sweet, add a little more soy sauce or if it is to heavy on the soy, sprinkle with some Splenda. You can keep doing this until it taste right. The turkey will be a dark brown color. Then add your diced mushrooms and carrots and cook for another 2-3 minutes more.
Take your crisp lettuce leaves and fill will a large serving spoonful of the turkey mixture, sprinkle with some green onion and add some cucumber slices. Pour some of the dipping sauce over the combo, fold and eat.




Nutritional Content: [filling, veggies and dipping sauce into 6 servings]
Calories: 163 Fat: 7g Carbs: 8.5g Sodium: 1,064 mg Protein: 17g

If you like water chestnuts add them diced into the mix along with the carrots and mushrooms. If you would like to add more mushrooms another 1/2 cup adds only 8 calories!!

The meat mix is also wonderful on brown rice. You can always add the dipping sauce liquid to the pan when you are cooking the carrots and mushrooms to create more sauce if you eat over rice.




Saturday, June 19, 2010 - 9:20am


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