Turkey Lettuce Wraps

• 12 ounces ground turkey
• 2 teaspoons vegetable oil
• 8 ounces white mushrooms, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• One 6-ounce can water chestnuts, chopped
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard or spicy mustard
• 1 tablespoon Sriracha sauce
• 1/2 teaspoon sesame oil
• 8 to 12 large iceberg lettuce leaves, cleaned and dry
• Shredded carrots, for serving
• Bean sprouts, for serving
• Chopped fresh cilantro, for serving

1. For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink.
2. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
3. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
4. Remove from the heat.
5. For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
6. Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

ground turkey, vegetable oil, white mushrooms, scallions, garlic, water chestnuts, soy sauce, brown sugar, rice wine vinegar, soy sauce, rice wine vinegar, honey, mustard, sriracha sauce, sesame oil, carrots, sprouts, fresh cilantro

Taken from www.foodnetwork.com/recipes/melissa-darabian/turkey-lettuce-wraps-recipe.html (may not work)