"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, soy sauce, 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!"
This recipe comes straight from Eat Yourself Skinny
1 1/4 lb Fat-free lean ground turkey
1 tbsp Olive oil
1 Garlic, minced
1/8 tsp Ground ginger
4 Green onions, thinly sliced
8 oz. Can sliced water chestnuts, drained and coarsely chopped
3 tbsp Hoisin sauce
2 tbsp Lower-sodium soy sauce (green top)
1 tbsp Rice vinegar
2 tsp Roasted red chili paste
1/8 tsp Salt
12 Boston lettuce leaves