Five Spice Turkey Lettuce Wrap Recipes

FIVE-SPICE TURKEY & LETTUCE WRAPS

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.

FIVE-SPICE TURKEY & LETTUCE WRAPS

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.

FIVE SPICE TURKEY LETTUCE WRAP

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 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 yturkey 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.

FIVE-SPICE TURKEY AND LETTUCE WRAPS

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.

FIVE-SPICE TURKEY AND LETTUCE WRAPS

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.

FIVE-SPICE CHICKEN LETTUCE WRAPS

Steps:

• In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight. , In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight. , Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips. , Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.