Courtesy of Kellogg’s® All-Bran®
lb(s) (500 g) ground chicken or turkey
Tbsp (15 ml) minced ginger
shiitake mushrooms, thinly sliced
small carrot cut into thin matchsticks
green onions cut into thin matchsticks
Tbsp (30 ml) hoisin sauce
Tbsp (30 ml) water
cup (125 ml) All-Bran Buds* cereal or All-Bran Original* cereal
cup (50 ml) cashews, chopped
leaves lettuce leaves (leaf, Boston or iceberg)
tsp (10 ml) vegetable oil
Heat oil in a skillet over high heat. Cook chicken until browned, breaking it up into small pieces with back of a spoon, about 10 minutes. Add ginger and cook one minute. Transfer to plate.
Add remaining oil to the same skillet and cook mushrooms until golden, about 2 minutes. Add carrot and green onion and cook one minute. Add chicken and any accumulated juices back to the skillet and toss with Hoisin sauce and water. Sprinkle with cereal and cashews. Remove from heat, cover and let sit for 5 minutes.
To serve: Divide filling between lettuce leaves. Roll up and eat.
For extra zip, serve with Sweet Thai chili sauce.