Asian Lettuce Wraps.
My daughter gave me this recipe, and I love it. I serve it as lettuce wraps, but I also serve it with rice as a main meal.
8 oz lean ground turkey or chicken
3 cups bagged coleslaw mix
5 green onions, sliced
1teaspoon minced ginger (fresh or jar)
2 Tablespoons soy sauce (I used sodium reduced)
½ cups chopped water chestnuts.
1 Tablespoon hoisin sauce
Pepper to taste
10 – 14 iceberg or butter lettuce leaves
Spray large skillet with cooking spray. Crumble meat and cook for 10 minutes at medium heat until cooked thoroughly. Place the coleslaw and green onions in a microwave-safe bowl, cover and cook on high for 3 minutes.
In a small bowl, combine ginger and soy sauce and add to meat mixture. Cook for 3 minutes and remove from heat. Stir in slaw mix, water chestnuts, hoisin sauce and pepper.
Fill each lettuce leaf with 3 tablespoons of mixture and fold up the bottom then the sides.
Or serve on plate with salad and rice.