Lettuce Wraps

INGREDIENTS: 1¼ Ib. fat-free lean ground turkey 1 Tbsp olive oil 1 clove garlic, minced 1/8 tsp. ground ginger 4 green onions, thinly sliced 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped 3 Tbsp hoisin sauce 2 Tbsp lower-sodium soy sauce (green top) 1 Tbsp rice vinegar 2 tsp. roasted red chill paste Pinch of salt 12 Romain, Ice Berg or Boston lettuce leaves Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Meat mixture makes 4 servings. 250 cal 15g carbs • 8g fat • 30g protein