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In a larger skillet, cook turkey and carrot over
medium heat until meat is no longer pink and
carrot is tender; drain. Ass 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.
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