Makes 4 servings


12 ounces (340 g) lean ground turkey
1 tablespoon (15 ml) coconut oil
1 bulb garlic flower, minced
1/8 tablespoon (1 ml) fresh ginger, shredded
4 green scallions, thinly sliced
1 can sliced water chestnuts, drained and coarsely chopped
1/2 cup (120 ml) portobello mushrooms, chopped
3 tablespoons (45 ml) rice vinegar
2 tablespoons (30 ml) maple syrup
2 teaspoons (10 ml) Sriracha, or Habanero chili sauce
1/8 teaspoon (.625 ml) salt

12 Boston lettuce leaves

shredded carrots
bean sprouts
chopped fresh cilantro
peanuts, crushed

3 tablespoons (45 ml) low-sodium soya sauce
1/2 tablespoon (7.5 ml) sesame oil
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) wasabi mustard
1/4 cup (60 ml) water


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 soy sauce, Hoisin, 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.