Asian Turkey Lettuce Wraps

• I love these! I love substituting vegetables for carbs--lettuce for tortillas, spaghetti squash for pasta, etc. Again, these obviously contain meat, but if you're looking to cut back, you could substitute an extra bag of the veggies, some garbanzo beans, or even some tofu if you're hard core. 
• Another note: The original recipe calls for reduced-fat peanut butter. Here is my opinion on that.
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• Asian Turkey Lettuce Wraps
• Source: Taste of Home
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• 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 (Or just use 1/2 C. total of teriyaki sauce like I did)
• 3 tablespoons creamy peanut butter
• 2 tablespoons minced fresh gingerroot
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 4 green onions, chopped
• 10 Boston lettuce leaves (or any lettuce leaves. Iceberg, romaine, red leaf, and green leaf will all work if you're a bargain shopper like I am. You can even use cabbage leaves if you boil them until soft first.)
• Chopped peanuts, optional
• Extra chopped green onions, optional

• In a large nonstick skillet coated with cooking spray, cook and stir turkey over medium-high heat until no longer pink.
• Coarsely chop mixed vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Cook and stir over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.
• Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Top with peanuts and green onions if desired. Yield: 5 servings.