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.
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