Asian Lettuce Wraps

1 lb. ground Turkey or chicken (used turkey for recipe)
1/2 small can Sliced Water Chestnuts
1/2 small can Sliced Bamboo Shoots
1/2 cup sliced/chopped green onion
1 tbsp fresh crushed garlic
1.5 tsp fresh ground ginger root
1 cup frozen peas and carrots
1 cup fresh OR frozen chopped kale

2 tbsp Hoisin Sauce
3 tbsp Tiger Sauce
2 tsp Worcestershire Sauce (low salt)
1 tbsp soy sauce (low salt)

1 head of Green or Red Leaf lettuce separated to individual leaves, trimmed as needed.

Omit any of the prepared sauces to lower both calories and sodium. IF no salt OR low salt versions are available in your area, utilize those as well.

Take ground Turkey and place into a hot pot, add 1/2 cup water and mix well to begin cooking and separating into small pieces. Add sliced Water Chestnuts and bamboo shoots and continue to cook.

Add garlic, ginger and sauces and continue to cook down.

Add veggies, place lid on, mixing well every few minutes to allow veggies to come up to temp.

Once heated through, check the taste, you may desire to adjust the flavor a bit to suit your personal taste. A touch of salt, maybe ground black pepper or even a touch of soy will all fare well.

Separate and rinse lettuce leaves, trim stems or damage as needed.
When veggie/meat mix is cooked through, take each leaf and spoon in filling. Can be anywhere from 1 to 2 tbsp for each. Wrap and eat.

Serving Size: makes 8 to 12 lettuce wraps