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)
- olive oil
- 1 cup uncooked brown rice
- 1 head butter lettuce
- 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.
- 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.
- Meanwhile heat up frozen corn. Once defrosted add to fennel-turkey mixture. Once fennel is tender crisp taste test. Season more if necessary.
- Serve lettuce with fennel-turkey and brown rice. Garnish with fennel fronds.