Ingredients

1 pound lean ground turkey

2 shallots, minced

2 cloves garlic, minced

1  tablespoon olive oil

1-1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper

pinch of red pepper flakes

2 limes

1 cup shredded carrots

1 red bell pepper, cut into matchsticks

8 ounces mushrooms, cut into quarters

8 ounce can water chestnuts, cut into quarters

2 tablespoons sugar

1/2 cup water

3 tablespoons reduced sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon sriracha

pinch of red pepper flakes

sweet chili sauce (for drizzle to garnish)

1 jalapeño, sliced, seeds removed

2 scallions, sliced

1 package of large Bibb lettuce leaves

Directions

1. In a large measuring glass, add water, reduced sodium soy sauce, rice vinegar, sriracha, garlic, juice of one lime, sugar and red pepper flakes. Set aside.
2. Sauté shallots in olive oil. Add ground turkey, 1 teaspoon kosher salt, pepper and red pepper flakes and the juice of one lime. Cook turkey 5-7 minutes, until browned and crumbly.
3. Add carrots, bell pepper, mushrooms and water chestnuts and mix into turkey. Add sauce and cook for 5-7 minutes, until vegetables are crisp tender.
4. Spoon meat and vegetables into lettuce leaves, top with sliced scallions, jalapeños and a drizzle of sweet chili sauce.

Enjoy!

Until next time, Kris