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
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.
4.To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
- Saturated Fat
- Dietary Fiber
- Total Fat