Five-Spice Turkey and Lettuce Wraps

By Gabby

Ingredients
  • 1/2 cup(s) water

  • 1/2 cup(s) rice, brown, instant (or use cooked qunioia)

  • 2 teaspoon oil, sesame

  • 1 pounds turkey, lean ground, 93 % lean

  • 1 tablespoon ginger, fresh, minced

  • 1 large pepper(s), red, bell, finely diced

  • 1 can(s) water chestnuts, canned, 8-ounce can, rinsed and chopped

  • 1/2 cup(s) broth, chicken, less sodium

  • 2 tablespoon hoisin sauce

  • 1 teaspoon five-spice powder

  • 1/2 teaspoon salt

  • 2 head(s) lettuce, Boston, leaves separated

  • 1/2 cup(s) fresh herbs, chopped, such as cilantro, basil, mint and/or chives

  • 1 large carrot(s), shredded

  • 1 teaspoon oil

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.

  3. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.

  4. 4.To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.


Nutritional Facts

Servings
6
Calories
285
Saturated Fat
3g
Sodium
543mg
Dietary Fiber
5g
Total Fat
11g
Carbohydrate
24g
Cholesterol
66mg
Protein
26g

chicken/poultry turkey wraps