1-1/4 pounds extra-lean ground turkey
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/3 cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce
1 T reduced-fat creamy peanut butter
3 garlic cloves, minced
1 T rice vinegar
1 t sesame oil
4 green onions, chopped
10 iceburglettuce leaves
Directions: In a large nonstick skillet coated with cooking spray, cook and stir the turkey over medium-high heat until no longer pink. Coarsely chop the mixed vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, garlic, vinegar and oil. Cook and stir over medium-high heat for 5 minutes or until heated through. Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired. Yield: 5 servings.
YUM! YUM! YUM!! These are bomb!
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