Five-Spice Turkey & Lettuce Wraps
Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings, 1 1/4 cups filling each
Ingredients
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1/2 cup water
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1/2 cup instant brown rice
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2 teaspoons sesame oil
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1 pound 93%-lean ground turkey
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1 tablespoon minced fresh ginger
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1 large red bell pepper, finely diced
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1 8-ounce can water chestnuts, rinsed and chopped
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1/2 cup reduced-sodium chicken broth
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2 tablespoons hoisin sauce, (see Note)
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1 teaspoon five-spice powder, (see Note)
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1/2 teaspoon salt
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2 heads Boston lettuce, leaves separated
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1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
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1 large carrot, shredded
Directions
1.
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.
2.
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.
3.
To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Tips:
Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
MAKE AHEAD TIP: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
Nutrition information
Calories 285, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Cholesterol 66 mg, Sodium 543 mg, Carbohydrate 24 g, Fiber 5 g, Protein 26 g, Potassium 390 mg. Daily Values: Vitamin A 150%, Vitamin C 140%, Iron 25%. Exchanges: Starch 0.5, Vegetable 2, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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