Turkey Ginger Rice Lettuce Wraps

Ingredients

• 3 Tablespoons low-sodium soy sauce
• 1 Tablespoon sugar, granulated or brown
• 2 teaspoons sesame oil
• 1 teaspoon hot sauce
• 3/4 pound lean ground turkey (15% fat)
• 2 stalks celery, sliced
• 2 medium carrots, shredded
• 1 Tablespoon minced fresh ginger or 3/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder or 1 clove of garlic, minced
• 1 can (8 ounces) water chestnuts, drained and chopped
• 2 cups cooked brown rice
• 8 large lettuce leaves

Directions

1. Wash hands with soap and water.
2. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
3. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
4. Add ginger and garlic. Cook 2 minutes.
5. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
6. Stir in cooked rice. Heat through.
7. Serve in lettuce leaves.
8. Refrigerate leftovers within 2 hours.

Notes:

• No water chestnuts? Use chopped celery instead.
• No sesame oil? Use any type of vegetable oil.