These were quick to prepare and very delicious. Used Trader Joe's frozen brown rice. Even easier than the instant brown rice--no water to boil.
Five-Spice Turkey & Lettuce Wraps
From EatingWell: June/July 2006
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.
46 Reviews for Five-Spice Turkey & Lettuce Wraps
Made this for dinner tonight for my husband and a friend of ours. There's not much left over, as we each ate three very full wraps. I added some basil and 1 tsp of chile garlic sauce. I ended up not having any hoisin sauce so I found a recipe online to make my own. Came out great! (4 Tbsp soy sauce, 2 Tbsp peanut butter, 1 Tbsp honey or molasses, 2 tsp rice vinegar, 1 garlic clove and 2 tsp sesame oil). The water chestnuts added a nice crunch to it and it was the right amount of spicy for us. Definitely a keeper of a recipe!
Excellent. Used cut up green beans instead of green peppers. Great weeknight dinner!
Far tastier than I imagined. I added sriracha sauce when serving & used lots of fresh cilantro & mint. When I make brown rice I always freeze any leftovers so I just defrosted a cups worth in the microwave, made this even easier!
Here are my alterations to the recipe:
1.) Added an additional 1 1/2 TSBP of Hoisin Sauce
2.) Included one medium sized hot red pepper, diced
3.) Cooked 1/2 C of Brown rice in rice cooker instead of using Instant Brown rice. *Note- this will not make a full cup of rice, but I like having more meat than rice in my wraps
4.) used 3/4 cup (maybe a little more) of Chicken Broth. I found that the original recipe was a little dry the evening after I made this the first time. Add more broth kept the dish moist for reheating the leftovers.
Sauces I prepared for this dish:
- 2 TBSP of Vinegar, 1 TBSP of soy, 3 dots of Sriracha
- Kung Pao Sauce