This recipe packs so much punch into a beautiful, healthy presentation. I usually serve it with a little extra hoisin on the side.
—MANDY RIVERS LEXINGTON, SC
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds lean ground turkey
1/2 cup shredded carrot
2 tablespoons minced fresh gingerroot
4 garlic cloves, minced
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
1. 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.
2. 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.
PER SERVING 2 wraps equals 313 cal., 16 g fat (4 g sat. fat), 90 mg chol., 613 mg sodium, 18 g carb., 3 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.