Five-Spice Turkey & 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.

Recipe 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
	1/2 cup reduced-sodium chicken broth
	2 tablespoons hoisin sauce (see Note)
	1 teaspoon five-spice powder (see Note)
	1/2 teaspoon salt
	2 heads Boston lettuce , leaves separated
	1/2 cup chopped fresh herbs , such as cilantro, basil, mint and/or chives
	1 large carrot , shredded

Recipe Directions

1. 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.

Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

---

Beef and Blue Cheese Wraps

 

3 Tbsp Mayonnaise
1 tsp dried thyme, crushed
2 Tbsp yellow mustard
4 8-inch whole wheat tortillas
12 oz thinly sliced cooked roast beef
1 12-oz jar roasted red sweet peppers, drained
1/3 cup crumbled blue cheese
4 cups mixed greens
additional crumbled blue cheese (optional)

1. In bowl combine mayonnaise and dried thyme. Remove and set aside 1 tablespoon of the mayonnaise mixture. Stir mustard into remaining mayonnaise mixture.
2. Spread one side of each tortilla with mayonnaise-mustard mixture. Evenly divide roast beef, sweet peppers, and blue cheese among each tortilla. Roll; brush with reserved mayonnaise-dried thyme mixture.
3. In extra-large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side. Cut in half. Divide greens among salad dishes. Drizzle olive oil and sprinkle additional blue cheese; top with halved wraps.