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Asian Turkey Lettuce Wraps

From Stones River Market

<p>I had some ground turkey from West Wind Farms and found this recipe at WeightWatchers. The Market does not have iceberg lettuce but I see no reason the other lettuces won&#8217;t work</p>
Source: (Entered by John Erdmann)
Serves: Serves 4

1 tsp canola oil
3 medium uncooked scallion(s), thinly sliced
1 medium yellow pepper(s), seeded and diced
1/2 tsp ginger root, fresh, peeled and grated
1 lb ground turkey breast, lean
1/2 tsp chili powder
3 Tbsp low-sodium soy sauce
8 leaves lettuce (large)
1 lb ground chicken (substitute)

Step by Step Instructions
  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions, bell pepper, and ginger; cook, stirring constantly, about 1 minute.
  2. Add the turkey and chili powder; cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in the soy sauce.
  3. Divide the turkey mixture evenly among the lettuce leaves; roll up tightly and serve at once. Yields 2 wraps per serving.
  4. We think ground turkey, with its rich flavor, is best suited to this dish, but you can use ground skinless lean chicken breast, if you prefer. For a heartier meal, try using 2 (10-inch) flour tortillas for the wrappers instead of the 4 lettuce leaves.