Five Spice Turkey Lettuce Wraps Recipes

FIVE-SPICE TURKEY & LETTUCE WRAPS

Five-Spice Turkey & Lettuce Wraps image

Found online at Eating Well, I like that it uses brown rice since I'm trying to convert our household from white rice to brown. You can serve with your choice of dipping sauce and some fresh sliced mango on the side!

Provided by carmenskitchen

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 lb 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

Steps:

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.

Nutrition Facts : Calories 341.4, Fat 12.6, SaturatedFat 3.1, Cholesterol 89.9, Sodium 562.8, Carbohydrate 33.5, Fiber 4.4, Sugar 8.3, Protein 24.1

FIVE-SPICE TURKEY & LETTUCE WRAPS

Five-Spice Turkey & Lettuce Wraps image

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.

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 14

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
1 8-ounce can water chestnuts
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston lettuce
1/2 cup chopped fresh herbs such as cilantro, basil, mint and/or chives
1 large carrot

Steps:

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

Nutrition Facts : Servingsize 1 1/4 cups filling, Calories 286 calories, Fat 11 g, SaturatedFat 2 g, Cholesterol 65 mg, Carbohydrate 24 mg, Protein 26 g, Sodium 596 mg, Sugar 6 g

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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.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

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