Recipe of the Week: Asian Turkey Lettuce Wraps

My Brother-in-law, Dr. Ben Lerner, along with other great chiropractors and nutritionists, has created some great healthy living books as well as cookbooks.  While we were visiting my sister and family in Florida we tasted one of the great recipes from one of their cookbooks, Maximized Living Nutrition Plan.
My sister had some leftover Asian Turkey Lettuce Wraps when we got to FL. And well after traveling with 2 kids from PA to FL, we were starving. I am not going to lie, I ate 5, yes 5, of these wraps when we got to my sister's house. So of course the first meal I made when we finally got home, you bet ya, Asian Turkey Lettuce Wraps.

Ingredients:



1/2 cup water
3 tablespoons organic almond butter
1 lb. ground turkey
1 tablespoon sesame oil (I used olive oil)
1 cup shiitake Mushroom caps, chopped
1 tablespoon rice vinegar
1 (8 oz.) can water chestnuts, drained and chopped
3 cloves garlic
2 tablespoons fresh ginger(I used 1 tablespoon ground ginger)
1/2 cup soy sauce
1/2 cup green onions (optional) (I used 1/4 cup)
1 head lettuce, separated into leaves

Directions:
Cook Turkey in skillet with oil about 5 minutes, stirring until turkey crumbles and is no longer pink.  Add mushrooms, and next 5 ingredients.  Increase heat to medium-high, and cook, stirring constantly, 4 minutes.  Add green onions if desired, water, and almond butter and cook stirring constantly, 1 minute.  Spoon mixture evenly onto lettuce leaves; roll up.  Serve with extra soy sauce if desired. 

Tips: You can replace the lettuce with all natural whole wheat tortillas as well.

Source: Maximized Living Nutrition Plans By: Dr. Ben Lerner, Dr. B.J. Hardick, and Kimberly Roberto

Doesn't look fabulous, but if you could smell it you'd want to eat it! 

These, IMO, are AMAZING! We ate ours on flour tortillas with some spring mix on top.  But I have had them served in romaine lettuce and they are just as amazing that way! I could literally eat these for every meal of the day!




I actually bought everything to double the recipe and freeze 1/2 of it for later, leave it to me to open the second can of water chestnuts to realize they are bamboo shoots (cans look exactly the same). So hopefully I will get the second batch made tonight!