Asian Turkey Lettuce Wraps

• 2 tablespoons Land O Lakes Butter
• 1 medium (1 cup) red bell pepper, cut into strips
• 1 (8-ounce) can sliced water chestnuts, drained, halved
• 8 ounces ground turkey
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon firmly packed brown sugar
• 1/2 teaspoon finely chopped fresh garlic
• 1/4 teaspoon freshly grated ginger root*
• 8 butter lettuce leaves
• 1/2 cup wonton strips
• 4 (1/2 cup) green onions, sliced into 1-inch pieces

1. Melt butter in 10-inch nonstick skillet over medium heat until sizzling.
2. Add bell pepper strips and water chestnuts.
3. Cook, stirring occasionally, 3-4 minutes or until peppers are crisply tender.
4. Add turkey; cook 3-5 minutes or until turkey is no longer pink.
5. Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick paste.
6. Stir into turkey and vegetables until well mixed.
7. Divide mixture among lettuce leaves.
8. Top each with 2 tablespoons wonton strips and 2 tablespoons green onions.
9. Serve immediately.

butter, red bell pepper, water chestnuts, ground turkey, mirin, soy sauce, rice vinegar, hoisin sauce, brown sugar, fresh garlic, freshly grated ginger root, butter, wonton strips, green onions

Taken from www.landolakes.com/recipe/3964/asian-turkey-lettuce-wraps (may not work)