The original recipe came from here the link below. I am not a fan of water chestnuts so I substitued the mushrooms. Not the same texture, but the chopped nuts add the crunchiness. I also had ground turkey on hand so I used that for the recipe.
I also sautéed two medium zucchinis with some season salt and garlic powder as a side dish.
Picture of the Low Carb Turkey Wraps:
Comments: I had been looking for a low carb version of lettuce wraps because I LOVE the lettuce wraps from P.F. Chang’s. I found the recipe above and made some modifications to make it lower carb. The lettuce wraps were great and tasted like they came from an Asian restaurant. This recipe can also be made with the ground chicken (which I would like to try). Word of warning: I tasted the peanut butter/soy sauce/teriyaki sauce mixture before I added it to the turkey and it seemed WAY too salty so I added more peanut butter. Once I added the mixture to the turkey it wasn’t very salty at all and I should have left the original mixture alone because I had to add more soy sauce to the final mixture. Overall, the low carb turkey lettuce wraps turned out well and will be added to the rotation, as requested by the boyfriend.