Ingredients
- 1/4 cup soy sauce low sodium
- 1/4 cup hoisin sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 cups Napa cabbage thinly sliced
- 1 cup water chestnuts halfed
- 4 scallions thinly sliced
- 4 carrots grated
- 4 tablespoons vegetable oil
- 1 pound ground turkey
- 1 cup quinoa cooked
- 12 large lettuce leaves
- 4 tablespoons sesame seeds
Servings: servings
Units:
Instructions
- Collect and measure all your ingredients to create a mise en place.
- Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
- In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
- Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
- Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
- Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
- Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
- Garnish with sesame seeds and serve. Enjoy!
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