.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.