# What You'll Need:
→ Protein
01 - 1 lb ground turkey
→ Vegetables
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced shiitake mushrooms
04 - 1 cup finely shredded Napa cabbage
05 - 4 green onions, thinly sliced
06 - 1 clove garlic, minced
07 - 1 inch piece fresh ginger, grated
→ Sauce and Seasonings
08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1½ teaspoons honey
12 - ½ teaspoon chili flakes, optional
13 - Freshly ground black pepper to taste
→ For Serving
14 - 12 large butter lettuce leaves or Bibb lettuce
15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced green onion, optional
# How To Make It:
01 - Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 1 minute until fragrant.
03 - Stir in shredded carrots, sliced mushrooms, and Napa cabbage. Cook for 3 to 4 minutes until vegetables are tender-crisp.
04 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl. Pour the sauce over the turkey mixture and toss to coat evenly. Cook for an additional 2 minutes. Season with black pepper to taste.
05 - Remove from heat and spoon the turkey-vegetable filling into individual lettuce leaves.
06 - Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately.
