Cooking Directions

• 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 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, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs, carrots, and roll into wrap once finished. 

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 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 chopped fresh herbs such as cilantro, basil, mint, and/or chives
• 1 large carrot shredded