Five-Spice Turkey Lettuce Wraps

Five-Spice Turkey Lettuce Wraps

I’ve been trying to eat healthier lately, which for me means cooking lettuce wraps instead of pot stickers, and using turkey instead of beef. I also often add extra vegetables to dishes, but this dish was fantastic the way I found it (on EatingWell). The only thing it needed was a little spice, which in this case was taken care of homemade sriracha. You could also toss a teaspoon or two of garlic chili sauce into the filling when you add the hoisin. However you do it, these little wraps are pretty easy to make and absolutely fantastic. Be careful, though. They’re messy!

Start by cooking the rice. With instant brown rice, bring the water to a boil in a small saucepan, add the rice, reduce heat to low, cover and cook for 5 minutes. With other rice, follow the package directions.

Meanwhile, prepare your vegetables. Peel and mince the ginger, wash and dice the bell pepper, rinse and chop the water chestnuts, grate the carrot, and chop the herbs.

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Heat oil in a large pan over medium-high heat and add the turkey and cook, crumbling with a wooden spoon, until turkey is almost cooked through, about 4 minutes. Add the ginger, and cook until turkey is completely cooked and the ginger is browned, about 2 more minutes.

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Stir in the cooked rice, bell pepper, water chestnut, carrot, hoisin sauce, five-spice powder, and salt. Cook until heated through, about 1 minute more.

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To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into the leaf, and top with herbs.

Five-Spice Turkey Lettuce Wraps

Five-Spice Turkey Lettuce Wraps
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Five-Spice Turkey Lettuce Wraps

Recipe adapted from Eating Well
Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Cooking Madly

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 large carrot shredded
  • 2 tablespoons hoisin sauce see Note,
  • 1 teaspoon five-spice powder see Note,
  • 1/2 teaspoon salt
  • 1 head Boston lettuce leaves separated
  • 1/2 cup chopped fresh herbs such as cilantro, basil, mint and/or chives

Instructions

  1. To cook instant rice, bring water to a boil in a small saucepan. Add rice, reduce heat to low, cover and cook for 5 minutes. If using different rice, follow package directions.
  2. Meanwhile, wash and dice the ginger, bell pepper, water chestnuts, grate the carrot, and chop the herbs.
  3. Heat oil in a large pan over medium-high heat. Add the turkey and cook, crumbling with a wooden spoon, until turkey is almost cooked through, about 4 minutes. Add the ginger and cook, until the turkey is fully cooked, about 2 minutes more.
  4. Stir in the cooked rice, bell pepper, water chestnuts, carrot, hoisin sauce, five-spice powder, and salt. Cook until heated through, about 1 minute.
  5. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, and top with herbs.

 

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