Turkey Lettuce Wraps

Serves: 50

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Directions

Core, wash and separate lettuce leaves.
Coarsely chop water chestnuts.
In bottom of 2" steam table pans, stir together sugar, soy sauce, vinegar, ketchup and seasonings until sugar dissolves.
Add water chestnuts, ground turkey, onions and carrots. Toss to coat.
Cover the pan and steam, or heat in oven, until temperature reaches 165°F as measured by a meat thermometer.
Stir again before serving. Serve a 4 oz. portion with 1-2 lettuce leaves on the side.
For preparation by a food preparation establishment only, according to the food code or equivalent.
Serving Suggestions: Offer brown rice, Asian vegetable medley on the side, and an Asian sauce for dipping.

4 lbs	Romaine Lettuce
4 Cups	Water chestnuts, sliced, drained
4 oz	Water chestnuts, sliced, drained
1 1/2 Cups	Sugar
1 Cup	Soy sauce
4 oz	Apple cider vinegar
1 Cup	Ketchup
3 Tbsp	Ground mustard, dry
1 Tbsp	Garlic powder
2 tsp	Garlic powder
1 Tbsp	Ground ginger, dry
1 Tbsp	Ground black pepper
9 lbs	Pre-Cooked Ground Turkey W/D, #2857-28, thawed
8 oz	Pre-Cooked Ground Turkey W/D, #2857-28, thawed
4 oz	Onion, chopped, dehydrated
1 lb	Grated carrots
4 oz	Grated carrots