1 lb. ground turkey
10 oz. bag shredded carrot
4-5 scallions, thin sliced
1/4-1/2 cup teriyaki sauce
ice berg lettuce
extra virgin olive oil

Heat 1 tablespoon olive oil in a large skillet over high heat. Add meat and cook, breaking up meat with spoon, till browned (about 4 minutes).

Stir in carrot and scallions and 1/4 cup of water. Lower heat to medium/low. Cover loosely with foil and cook till water is absorbed and vegetables are soft (about 4 minutes). Stir in teriyaki to taste and cook till heated through (about 4 minutes).

Divide mixture among lettuce leaves; about 1/4 cup for each roll up. Serve.

Submitted by: Karen LaValley