Turkey Lettuce Wraps

PJ Chang's Lettuce wraps have always been something I've enjoyed.  I've been trying to find a suitable replacment for home.  This is the best I've found yet.  Easy.  Healthy. Quick.  My non-mushroom eating husband even loved them (I chopped the mushrooms up into oblivion!)

Turkey Lettuce Wraps

Source:  Food Network.Com

Ingredients

Filling:

• 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

Drizzling Sauce:

• 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

Directions

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.