Five-Spice Turkey & Lettuce Wraps
These turkey lettuce wraps come together fast for a healthy dinner, or try them as a fun appetizer for entertaining. Adding instant brown rice to the filling increases the fiber, making them more satisfying. Serve with chile-garlic sauce and rice vinegar for extra zip.
Ingredients
- ½ cup water
- ½ cup instant brown rice
- 2 teaspoons sesame oil
- 1 pound 93%-lean ground turkey
- 1 tablespoon minced fresh ginger
- 1 large red bell pepper, finely diced
- 1 8-ounce can water chestnuts, rinsed and chopped
- ½ cup reduced-sodium chicken broth
- 2 tablespoons hoisin sauce, (see note)
- 1 teaspoon five-spice powder, (see note)
- ½ teaspoon salt
- 2 heads boston lettuce, leaves separated
- ½ cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
- 1 large carrot, shredded
Directions
- Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.
