- Serves: 4 servings, 1 1/4 cups filling each
- Prep Time: 30 minutes
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 Cooking Tips)
1 teaspoon five-spice powder (see Cooking Tips)
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
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, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
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.
To Make Ahead: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- 65 mg
- 596 mg
- 24 g
- 5 g
- 26 g
- 414 mg
1/2 starch, 2 vegetable, 3 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.