.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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 29084.4mg||1003 %|
|Potassium 6.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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