Updated: Dec 13, 2020
1 1/4 lb. ground turkey
1 TBSP coconut oil
1 clove garlic minced
1/8 TSP ground ginger
4 green onions thinly sliced
1 8 oz. can sliced water chestnuts drained and coarsely chopped
3 TBSP hoisin sauce
2 TBSP tamari
1 TBSP rice vinegar
2 TSP roasted red chili paste
1/8 TSP salt
12 butter lettuce leaves
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, tamari, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!