Ingredients
1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 lb 93%-lean ground turkey/or diced chicken
1 tablespoon minced fresh ginger
1 lg red bell pepper, finely diced
1 8-oz can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs- cilantro, basil, mint and/or chives
1 lg carrot, shredded

Directions
Bring water to a boil and a small sauce pan. Add rice; reduce heat to low, cover and cook for 5 mins. Remove from heat. Meanwhile, heat oil in a large non-stick pan over med-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon until the turkey is cooked through , about 6 mins. Stir in the cooked rice, bell pepper, water chestnuts, broth and salt; cook until heated through about 1 min. To serve, divide lettuce leaves among plates, spoon some turkey mixture into each leaf, top with herbs and carrots then roll into wraps.