Turkey wraps in lettuce leaves

Ingredients:

Wraps

• 340 g of ground turkey
• 2 teaspoons of vegetable oil
• 220 g of chopped champignons
• 3 green onions, chopped
• 2 cloves garlic, crushed
• 1 can (170g) canned water chestnuts, chopped
• 1/4 cup soy sauce
• 1 tbsp. l. brown sugar
• 1 tbsp. l. rice vinegar
• 8-12 large iceberg lettuce leaves, washed and dried
• Grated carrots, for serving
• Bean sprouts, for serving
• Chopped fresh cilantro, for serving

Sauce

• 3 tablespoons soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp. honey
• 1 tbsp Dijon or hot mustard
• 1 tbsp Sriracha sauce
• 0.5 tsp. sesame oil

Preparation:

1. FillingIn a large skillet over medium-high heat, sauté the ground turkey in the oil until darkened. Add the mushrooms, green onions, garlic, and water chestnuts and cook until the mushrooms are softened. In a small bowl, combine the soy sauce, brown sugar, and vinegar. Pour the mixture over the ground turkey and cook for 1 minute. Remove from heat.
2. SauceIn a small bowl, combine soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
   
   Serve the turkey on lettuce leaves, drizzled with sauce and topped with vegetables.