Teriyaki Turkey Lettuce Wraps

Last night I tried out a new recipe that is now officially one of my favorites.  It is so easy, full of lean protein & veggies and is the perfect meal for a warm summer evening.  As you have probably noticed I am a big fan of leftovers (if I'm going to spend time cooking something I love it if I can get a next-day lunch out of it too) and these leftovers were DELICIOUS.  In fact, I may double the recipe next time so that we have even more left over to enjoy.

Pair these lettuce wraps with a nice, chilled Sauvignon Blanc and you have the perfect light, yet satisfying summer meal.

*For other recipes that make great next-day lunches, check out my Kale & White Bean Soup, Lentil Sloppy Joes, Super Chopped Detox Salad, and the Most Delicious Lasagna!

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1 large onion

1 lb. lean ground turkey breast

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

A 12 oz. bag of broccoli slaw (I get mine from Trader Joe's)

An 8oz. can of water chestnuts (drained)

1/2 cup of teriyaki sauce (I used Mr. Yoshida's which we buy at Costco - it's great!)

1 tsp. sesame oil

1 head of butter or iceberg lettuce

Directions:

1.  Finely chop your onion and sautée with olive oil in large pan/wok over medium heat.  Cook for about 5 minutes until softened.  (While this is cooking you can drain & chop up your water chestnuts & put aside).

2.  Add ground turkey, salt, pepper & garlic powder.  Continue cooking & stirring until turkey is browned, crumbled & cooked-through .

3.  When turkey is cooked, stir in your broccoli slaw, water chestnuts, teriyaki sauce* & sesame oil.  Cook for another 10-15 minutes or until heated through.

4.  Spoon into crisp leaves of lettuce & enjoy!

*Note:  This recipe calls for 1/2 a cup of teriyaki sauce.  My husband thought they were perfect but they were a little sweet for me so next time I'll probably use 1/4 of a cup and serve the rest on the side to be added as people please.