Lettuce Wraps

The original title of this recipe is Better Than P.F. Chang's Lettuce Wraps. It is taken from Best Bites in Boston, this recipe by Jennica Galovan. I adapted it a bit and so decided to leave off the first part of the title. They were delicious, let me tell you, but I don't want anyone to get upset about it!

Lettuce Wraps
20 oz ground turkey breast

2 minced garlic cloves

3-4 cups thinly sliced napa cabbage

1 cup finely chopped carrots

1 cup diced onion

3/4 cup chopped cashews

2 tsp freshly grated gingerroot

1/3 cup low-sodium soy sauce

1 Tbls Hoisin sauce

lettuce leaves- Boston, Bibb, Iceberg, Romaine, or Red Leaf

Heat 2 tsp canola oil in a electric skillet. Add ground turkey breast and season with salt and pepper. Add minced garlic. Cook until browned and cooked through. Transfer meat to large bowl. Heat 2 tsp canola oil in skillet and add cabbage, carrots, and onion. Cover with lid and cook, until veggies are tender and cabbage is wilted, stirring occasionally, about 8-10 minutes. Return the meat to the pan and add ginger, soy sauce, and Hoisin sauce. Stir until all ingredients are combined and then, add cashews.

Serve meat and veggie mixture on lettuce leaf, folding over sides so the filling doesn't fall out.