Fennel and Ground Turkey Lettuce Wraps

Lettuce Wraps


Lettuce wraps are really one of my favorite meals.  I always end up full but in a light yet satisfying manner.  As I noted in the last post I’m not a huge salad fan and lettuce wraps are the way to get me to eat ‘salad’.  I gave Josh the option to buy tofu or ground turkey and he chose turkey.  If you’re interested in going vegetarian you can easily use tofu or tempeh instead.  The seasoning I used to flavor this meal was Chinese five spice.  I haven’t used this spice in awhile and when I found it towards the back of my spice shelf I planned this meal around it.  The hint of cinnamon livens up any dish.  I will definitely be using more of this spice in the near future.



Fennel and Ground Turkey Lettuce Wraps

  • onion, chopped
  • garlic, chopped
  • fennel bulb, chopped
  • 1 lb ground turkey
  • 1/2 cup frozen corn
  • 1/2 – 1 teaspoon Chinese five spice (start with less and add more if needed)
  • s&p
  • olive oil
  • 1 cup uncooked brown rice
  • 1 head butter lettuce
  1. Cook brown rice.  Bring rice and 1 3/4 cup rice to a boil.  Season with salt and a drizzle of oil.  Cover and simmer 50 minutes.
  2. In a skillet heat up a bit of olive oil.  Add onion and sauté for 5 minutes.  Add ground turkey.  Season with Chinese five spice and s&p.  Once meat is almost completely browned add in fennel.  Continue to cook.
  3. Meanwhile heat up frozen corn.  Once defrosted add to fennel-turkey mixture.  Once fennel is tender crisp taste test.  Season more if necessary.
  4. Serve lettuce with fennel-turkey and brown rice.  Garnish with fennel fronds.

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