• 6-9 green onions thinly sliced, white and green parts separated
• 1 tbsp freshly grated ginger
• 2 garlic cloves minced
• 8 oz baby bella mushrooms finely chopped
• 1½ cup grated carrots
• 2 - 8 oz cans water chestnuts, drained and finely chopped
• 2 heads butter lettuce
• Sriracha sauce for serving
Instructions
Spray larger slow cooker with nonstick spray.
In a small bowl, mix the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the turkey and brown the meat, breaking it into small pieces. Cook until no longer pink, about 6 minutes. Stir in the white parts of the green onions, ginger, and garlic. Heat through 30 seconds.
Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, and the sauce you set aside earlier. Cover and cook on low for 2 hours until the sauce thickens and the turkey is tender. (Do not cook on high, as lean meats will become tough.)
While slow cooker is doing its thing, separate your lettuce leaves, wash and pat them dry. You only need to prep as much as you are going to use. Figure two leaves layered together for each wrap. I was able to fill three wraps with a cup of meat.
When slow cooker time has elapsed, stir in the water chestnuts and green parts of the green onions.
Fill two layered wraps with the meat mixture. Top with sriracha sauce to taste.
Remaining meat can be kept in a sealed container in the refrigerator for meals during the week. Do not combine it ahead of time with the lettuce.
Notes
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source. My Recipe Inspiration: https://www.wellplated.com/asian-lettuce-wraps/.
Recipe by MyHealthyVegas at https://myhealthyvegas.com/archives/370