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, finely diced
• 1 8-ounce ca water chestnuts, rinsed and chopped
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoon 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

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Cooking Directions

Step 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.

Step 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.

Step 3

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