Turkey Lettuce Wraps (Paleo, Low Carb, Low Fat, Healthy)

Filling:

• 12 oz. Ground Turkey...
• 2 tsp vegetable oil
• 8 oz white mushrooms, chopped
• 3 green onions, sliced
• 2 cloves garlic, minced
• one 6 oz can water chestnuts, chopped
• 1/4 cup low sodium soy sauce
• 1 tbsp honey (or brown sugar or sugar substitute)
• 1 tbsp rice vinegar

Drizzling sauce:

• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey (or sugar substitute)
• 1 tbsp Dijon/spicy mustard
• 1 tbsp Sriracha hot sauce
• 1/2 tsp sesame oil
• 8-12 large iceberg lettuce leaves (I used butter lettuce)
• Shredded carrots for serving
• Bean sprouts for serving
• Chopped cilantro for serving

For filling:

1. brown turkey in oil in large Sauté pan, until no longer pink. (I add some seasoning to meat to my liking, garlic powder, pepper, onion powder) 
2. Add mushrooms, green onions, garlic, water chestnuts, cook until mushrooms soften. 
3. In small bowl, mix soy sauce, brown sugar, vinegar pour over Turkey mixture and cook 1 minute remove from heat.

For drizzling sauce:

1. whisk together all ingredients with 1/4 cup water.

Serve on lettuce leaves, drizzle with sauce and vegetables for serving!
Enjoy!