• Wash and dry produce. • Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Trim and discard root end from lettuce; separate leaves. Quarter lime. Finely chop cilantro.

• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a large drizzle of oil in pan used for peanuts over medium- high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and cook until turkey is cooked through, 2-4 minutes more. • Return veggies to pan. Stir in sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes. • Remove from heat and stir in a squeeze of lime juice to taste. Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for turkey.

• Divide lettuce leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with remaining lime wedges on the side. TIP: Alternatively, serve turkey mixture, candied peanuts, and cilantro in separate bowls and let everyone assemble their own wraps! Chicken is fully cooked when internal temperature reaches 165°.