Five-Spice Turkey and Lettuce Wraps

1/2 cup cooked brown rice
2 teaspoons sesame oil
1 pound extra lean ground turkey - JEANNIE-O
1 tablespoon minced fresh ginger
1 large red bell pepper, small dice
1 cup fresh alfalfa bean sprouts
1/2 cup chicken broth
1 tablespoon pure clover honey
1 teaspoon dry mustard
1 teaspoon five-spice powder
1 head Boston Bibb Lettuce, leaves sperated
2 tablespoon cilantro, chopped
2 tablespoons mint, chopped
1 large carrot, shredded
2 tablespoons toasted sesame seeds
1 tablespoon rice vineagar (optional)

Time saver: purchased shredded carrots from your supermarket salad bar.

Serve with a dollop of rice vinegar for a little extra zip!

1. Heat the sesame oil in a large non-stick pan over medium-high heat. Add the turkey and ginger; cook, crumbling with a wooden spoon until the turkey is cooked through, about 6 minutes.

2. Stir in the cooked rice, bell pepper, bean sprouts broth, honey, dry mustard and five spice. Bring to a boil, then lower to a simmer. Simmer until most of the liquid has reduced about 5 minutes.

3. to serve, divide lettuce leaves on plates, spoon some of the turkey mixture into each leaf, top with herbs carrots and sesame seeds and roll into wraps.

Serving Size: 6 - 1/2 cup servings