Five Spice Turkey Lettuce Wrap 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

SPICY TURKEY LETTUCE WRAPS

Spicy Turkey Lettuce Wraps image

My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. -Christie Arp, Blue Ridge, Georgia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground turkey
1/2 cup chopped peeled jicama or celery
1/4 cup chopped onion
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup julienned carrot
6 Bibb lettuce leaves
Hot mustard, optional

Steps:

In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.

Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 655mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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Place rice and broth or water in a medium sauce pan, bring to a boil, reduce to simmer and cook for about 45 minutes or until liquid is absorbed and rice is tender.
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 prepare the sauce, just whisk the ingredients together in a bowl until well combined. If you don't like things too spicy, add just a little Sriracha at a time (with equal parts of sesame oil) until it's reached your desired heat level.
To serve, spoon portions of the turkey mixture into lettuce leaves, top with carrot and sauce, and enjoy!

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