One of my favorite summer meals is lettuce wraps. Not only can you keep them healthy, but they are delicious and great cold or hot.
Here’s one of my family’s favorites.
Five-Spice Turkey and Lettuce Wraps
Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.
- 1/2 cup(s) water
- 1/2 cup(s) long cooking brown rice
- 2 teaspoon(s) sesame oil
- 1 pound(s) 93%-lean ground turkey
- 1 tablespoon(s) minced fresh ginger
- 1 large red bell pepper, finely diced
- 1 cup(s) water chestnuts, rinsed and chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 2 tablespoon(s) hoisin sauce
- 1 drop ginger essential oil, clove essential oil, cinnamon essential oil, black pepper essential oil, and fennel essential oil OR 1 tsp five-spice powder
- 1/2 teaspoon(s) sea salt
- 2 head(s) Boston lettuce, leaves separated
- 1/2 cup(s) chopped fresh cilantro, basil, mint and chives
1 small red cabbage, shredded
1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 15 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, oils 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 cabbage and roll into wraps.