# Components:
→ Protein
01 - 1 lb ground turkey
→ Vegetables
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced shiitake mushrooms
04 - 1 cup finely shredded Napa cabbage
05 - 4 green onions, thinly sliced
06 - 1 clove garlic, minced
07 - 1 inch piece fresh ginger, grated
→ Sauce & Seasonings
08 - 2 tbsp low-sodium soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1½ tsp honey
12 - ½ tsp chili flakes
13 - Freshly ground black pepper to taste
→ For Serving
14 - 12 large butter lettuce leaves
15 - 1 tbsp toasted sesame seeds
16 - Extra sliced green onion for garnish
# Directions:
01 - Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes.
02 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 1 minute until fragrant.
03 - Stir in shredded carrots, sliced mushrooms, and shredded cabbage. Cook for 3 to 4 minutes until vegetables are tender-crisp.
04 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl. Pour over turkey mixture and toss to coat evenly. Cook for another 2 minutes. Season with black pepper to taste.
05 - Remove from heat and spoon turkey-vegetable mixture into butter lettuce leaves.
06 - Sprinkle with sesame seeds and additional sliced green onions. Serve immediately.
