1headiceberg lettuce or Boston lettuce, wash and cut iceberg head in half to form cups and gently dry with a paper towl. Refrigerate to keep cool and crisp.
Instructions
In a medium to large skillet add sesame oil, olive oil and ground turkey and cook over medium heat.
Stirring frequently, cook turkey for about 3-5 minutes until almost cooked through, mostly browned.
Add red pepper and water chestnuts and cook for another minute.
Add ginger, garlic, bok choy and tamari, and remaining sesame oil and cook for another minute, stirring gently. Turn off the stove and garnish with grated carrot.
Using slotted spoon, remove the turkey mixture into serving bowl.
Spoon turkey mixture into chilled lettuce cups and enjoy.
Recipe Notes
Adapted by Jessica Thramer from Well Balanced at http://blog.katescarlata.com/2011/09/14/asian-chicken-lettuce-wraps/, author Kate Scarlata, 2011.