Chinese Five-Spice Turkey Lettuce Wraps

I've been wanting to make lettuce wraps for a while now, I don't know what took me so long, it's not like they're complicated. Anyway, I found this yummy recipe from Eating Well and had to try it.

Here's what you need:

1 cup cooked 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 (I omitted these, not a huge fan)
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
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

What to do:

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.
To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

These were really delicious (says Scott, I have a cold, so everything tasted like brown rice). I think they are a keeper!