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Crispy ginger-and Garlic Asian Turkey Lettuce Wraps

1/2 cup finely chopped carrots
1/2 cup water
1 package lean ground turkey (about 20-ounces)
1 cup chopped shiitake mushrooms
1 8-ounce can water chestnuts, drained and chopped
3 minced garlic cloves
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce-cleaned/dried & separated into leaves for “cups)
Extra hoisin sauce for wraps (optional)
Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, about 3-5 minutes or until the carrots are soft and water has been evaporated.  Remove from skillet.  Reduce the heat to medium.  Cook turkey in skillet for about 5 minutes, stirring until turkey crumbles and is no longer pink.  Add carrots, mushrooms, and next 8 ingredients.  Increase heat to medium-high and cook, stirring constantly, for about 4 minutes.  Add green onions, and cook, stirring constantly, 1 more minute.  Spoon mixture evenly onto lettuce leaves; roll up.  Serve with hoisin sauce, if desired.  Serves 4-5 as a main course.

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