Jenn's Turkey Lettuce Wraps with Dipping Sauce

•   After seeing, reading about and even eating lettuce wraps, I knew I could make them at home, so I did! and boy are they good and healthier than their buffet cousins Chinese and Thai food.  Just as a side note, for all of you who are vegetarian, temp-eh can be used in place of turkey and it is still good, just use 2 packages and use soy that has no fish...
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• Filling:
• 2 lbs lean ground turkey
• 1 C chopped mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 C cashews, chopped
• 1 TBLSP ginger grated
• 2 TBLSP low sodium soy sauce
• 1 Tsp rice wine vinegar
• pepper to taste, cut way back on salt and test before adding any
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• Wraps and toppings:
• 1 large head of bib lettuce or romaine, cleaned and separated; romaine can be cut in half, but the lower leaves will be more like scoops than wraps
• 1 large carrots, shredded, lengthwise
• 1 small zucchini squash, julienne
• 1/2 large cucumber, seeded, skinned and julienne
• 1/2 bell pepper julienne
• 1 avocado, diced
• 3-4 large radishes, match stick cut
• Dipping Sauce:
• 6-8 TBLSP low sodium soy sauce
• 1 tsp sesame oil
• 2 TBLSP dijon mustard
• 1/4 tsp rice wine vinegar

Directions

1. Heat 1TBLSP coconut oil in skillet. Add onions, garlic and ginger cook until slightly soft.
2. Add mushrooms and ground turkey, seasoning with pepper. Cook until turkey is almost done, add other seasonings and cashews to the end. Taste and adjust salt.
3. Place all other veggies on large tray/plate.
4. Mix together all sauce ingredients.
5. Pour turkey into large bowl.
6. Serve by scooping filling into lettuce leaf and topping with veggies. Enjoy!