Asian Turkey Lettuce Wraps

INGREDIENTS:

•1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
•1 pound ground turkey (white meat, dark meat or a combination),
•2 cloves garlic, minced
•1 onion, finely diced
•2 stalks celery, diced
•¼ cup hoisin sauce
•2 Tablespoons good quality shoyu or GF tamari (this is Gluten Free SOY sauce)
•1 Tablespoon unseasoned rice wine vinegar
•1 Tablespoon finely grated fresh ginger
•¼ teaspoon crushed red pepper flakes
•2 green onions, thinly sliced
•⅓ cup toasted and salted chopped cashews (optional)
•Sea salt and freshly ground black pepper to taste
•1 head butter lettuce
•TOP with: fresh cilantro leaves, julienned carrots, red pepper, cashews and avocados!  TOPPINGS are the most important part!

INSTRUCTIONS:

1.  Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to break up the turkey as it cooks; drain excess fat.

2.  Stir in garlic, onion, celery, hoisin sauce, soy sauce, rice wine vinegar, ginger, and crushed red pepper until onions have become translucent, about 1-2 minutes. Stir in cashews and green onions and cook until onions are tender, about 1-2 minutes; season with salt and pepper to taste.

3.  To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style. Top with cilantro leaves, carrots, red pepper slices, cashews and avocados if desired.