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.

Recipe from EatingWell
Ingredients
  • 1/2  cup water
  • 1/2  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
  • 1/2  cup reduced-sodium chicken broth
  • 2   tablespoons hoisin sauce, (see Note)
  • 1   teaspoon five-spice powder, (see Note)
  • 1/2  teaspoon salt
  • 2   heads Boston lettuce, leaves separated
  • 1/2  cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
  • 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:
1. 
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.
2. 
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.
3. 
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

Per Serving: cal. (kcal) 285, Fat, total (g) 11, chol. (mg) 66, sat. fat (g) 3, carb. (g) 24, Monosaturated fat (g) 1, fiber (g) 5, pro. (g) 26, vit. A (IU) 7288.53, vit. C (mg) 82.67, sodium (mg) 543, Potassium (mg) 390, iron (mg) 4.5, Vegetables () 2, Starch () 0.5, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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