Five-Spice Turkey & Lettuce Wraps

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.

Ingredients

• ½ cup water
• ½ 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
• ½ cup reduced-sodium chicken broth
• 2 tablespoons hoisin sauce
• 1 teaspoon five-spice powder
• ½ teaspoon salt
• 2 heads Boston lettuce, leaves separated
• ½ cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded

Instructions

• 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.

Tips

• Five-spice powder is typically made from fennel, cloves, star anise and cinnamon; some versions are made with white pepper, some with Szechuan pepper. It combines the five main tastes of Chinese cuisine of sweet, sour, bitter, salty and umami.
• Hoisin sauce is a thick, dark brown, spicy- sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
• Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.