1/2 cup(s) water
1/2 cup(s) instant brown rice
2 teaspoon(s) sesame oil
1 pound(s) 93%-lean ground turkey
1 tablespoon(s) minced fresh ginger
1 large red bell pepper, finely diced
1 cup(s) water chestnuts, rinsed and chopped
1/2 cup(s) reduced-sodium chicken broth
2 tablespoon(s) hoisin sauce
1 teaspoon(s) five-spice powder
1/2 teaspoon(s) salt
2 head(s) Boston lettuce, leaves separated
1/2 cup(s) chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded
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.
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.
To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.