I haven’t had lettuce wraps on very many occasions. In fact, I can only think of 2 times, at Pei Wei (yum), but they were good so when I came across this recipe, I thought I’d give it a whirl. You know, stick to my apparent Asian theme of late 🙂 I even made a little dipping sauce to go with…spicy but good!
Five-Spice Turkey Lettuce Wraps
Source: Eating Well
- 1/2 cup instant brown rice
- 2 teaspoons sesame oil
- 1 pound 93%-lean ground turkey
- 1 teaspoon ground 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
- 1 teaspoon five-spice powder
- 1/2 teaspoon salt
- 2 heads Boston lettuce, leaves separated
- 1/2 cup shredded carrot
- Prepare rice according to package directions.
- 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 carrot and roll into wraps.