• 12 ounces (340g) lean ground turkey
• 1 tablespoon (15ml) coconut oil
• 1 bulb garlic flower, minced
• ⅛ tablespoon (1ml) fresh ginger, shredded
• 4 green scallions, thinly sliced
• 1 can sliced water chestnuts, drained and coarsely chopped
• ½ cup (120ml) portobello mushrooms, chopped
• 3 tablespoons (45ml) rice vinegar
• 2 tablespoons (30ml) maple syrup
• 2 teaspoons (10ml) Sriracha, or Habanero chili sauce
• ⅛ teaspoon (.625ml) salt
• 12 Boston lettuce leaves
  

TOPPINGS

• shredded carrots
• bean sprouts
• chopped fresh cilantro
• peanuts, crushed
  

DRIZZLING SAUCE

• 3 tablespoons (45 ml) low-sodium soya sauce
• ½ tablespoon  (7.5 ml) sesame oil
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) wasabi mustard
• ¼ cup (60 ml) water
  

FILLING 

Brown turkey in coconut oil in a large skillet, over medium-high heat, until no longer pink. 

Add the mushrooms, scallions, garlic flower and water chestnuts.

Cook 2-5 minutes, until the mushrooms soften. 

In a small bowl, mix sriracha sauce, maple syrup and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat. 

Whisk together the soy sauce, vinegar, honey, wasabi mustard, sesame oil in ¼ cup (60 ml) water, and pour dipping sauce into a small bowl.

Serve turkey-veg mix with lettuce leaves on the side, as you would do for fajitas. 

Serve hot.