I am a huge fan of lettuce wraps but have never made them on my own. I have had to get creative with crock-pot meals during the kitchen remodel and this was a perfect opportunity for me to try a lettuce wrap recipe I had seen on Pinterest. It was a huge hit and was great as leftovers as well.

Ingredients:

• 2 lbs. Ground Turkey
• 4 Cloves Garlic (minced)
• 1 Red Bell Pepper (diced)
• 1/2 C. Yellow Onion (diced)
• 2 T. Soy Sauce
• 2 T. Worcestershire Sauce
• 1 T. Rice Vinegar
• 1 T. Sriracha Sauce
• 1/2 C. Cashews (chopped)
• 1 T. Schezwan Sauce
• 1 T. Teriyaki Sauce
• 2 T. Sesame Oil
• 3 C. Cooked Brown Rice
• 1 (8 oz.) Can Water Chestnuts (diced)
• 3 Green Onions (diced-stems only)
• 1 (8 oz.) Container Sliced Baby Bella Mushrooms (diced)
• 1-2 Heads Iceberg Lettuce

Directions:

1. In a large non stick skillet brown ground turkey with garlic and yellow onion.
2. Strain fat from meat and dump meat into your crock-pot.
3. Add bell pepper and cashews to crock-pot.
4. In a small bowl whisk together soy, teriyaki, schezwan, worcestershire and sriracha,
5. Pour sauce mixture of contents of the crock-pot.
6. Cook on low heat for 3 hours.
7. Mix in water chestnuts, cooked rice, green onions, mushrooms, rice vinegar and sesame oil.
8. Cook for an additional 15 min.
9. Serve with lettuce and Kraft toasted sesame salad dressing (optional).

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