Turkey Lettuce Wraps

So one day I decided I wanted to do something beyond chili with my Turkey because it seemed like thst was all I was doing. In my research I found lots of Turkey Lettuce Wrap recipes, one that especially caught my eye and now after 3 attempts with adjustments it's exactly what I was looking for.

Turkey Lettuce Wraps
Adapted from Steamy Kitchen

The Sauce:
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon olive oil
1 teaspoon rice wine vinegar
freshly ground black pepper
2 teaspoons Sriracha hot sauce

Filling:
1 teaspoon olive oil
2 teaspoons finely minced garlic
1/2 teaspoon grated fresh ginger
2-4 stalks, scallions
1 pound ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)
1 green apple, finely diced

Toppings/Wrap:
1 head boston bibb or other lettuce, leaves washed and separated
2 skeins, Mung Bean Noodles
2 medium carrots, Use vegetable peeler to peel cut carrot into paper thin strips.

1. To fry the mung bean noodles, heat a wok or small sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use) with about 2 inches of cooking oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. It should only take 10 seconds to fry. Remove, drain on paper towels.

2. Combine the sauce ingredients in a small bowl.

3. To make the filling, heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.

4. Add the apples. Toss to coat. Immediately remove from heat. You don’t want to “cook” the apples – keep them nice and crunchy. Serve with lettuce cups, carrot shavings and fried mung bean noodles.