1 can (8 ounces) whole water chestnuts, drained and chopped
4 green onions, chopped
1/2 cup chopped fresh snow peas
1/3 cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce
3 tablespoons creamy peanut butter
1 tablespoon rice vinegar
1 tablespoon sesame oil
12 Bibb lettuce leaves
Additional hoisin sauce, optional
Instructions
In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer.
Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves; drizzle with additional hoisin sauce if desired. Fold lettuce over filling. Yield- 6 servings.
Originally Submitted
3/28/2012
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