Lettuce Wraps with Hoisin-Peanut Sauce

We enjoyed and adapted this recipe from Cooking Light Magazine, the June 2012 issue.

Sauce:
1 tsp oil
1 Tbs minced shallot
1/3 C water
2 Tbs creamy natural peanut butter
4 tsp hoisin sauce
1/8 tsp crushed red pepper
1 Tbs fresh lime juice

Filling:
1/2 package of ground turkey
2 Tbs lower-sodium soy sauce
1 tsp grated fresh ginger
1 tsp brown sugar
2 Tbs Sriracha (if you like it hot! If not you can use less)
1 C matchstick-cut cucumbers
1 C matchstick-cut carrots
8 Butter Leaf lettuce leaves. (any lettuce leave will do)

1) To prepare the sauce, heat a small sauce pan over medium heat. Add oil and shallots to pan and saute for 2 minutes. Add water, peanut butter, hoisin sauce, and crushed red pepper. Bring to a boil for 1 min then remove from heat and stir in the lime juice.

2) To prepare filling heat a large non-stick skillet over medium-high heat. Add oil and onions and saute. Then add turkey meat - cook until fully cooked. Add soy sauce, ginger, sugar, and Sriracha and cook for 1 minute. Remove from heat and stir in cucumbers, carrots, and any cilantro if you have it.

3) Spoon the mixture into your lettuce leaf. Top with your hoisin-peanut sauce and enjoy!

*The original recipe from Cooking Light used tofu instead of turkey, more cilantro, green onions, and dark sesame oil - we just didn't have that stuff so we adapted it. We enjoyed it!*

Enjoy! This is an easy, fun to share recipe that can be adapted to whatever your families needs might be. It is naturally gluten free and low carb!