Low Sodium Asian Turkey Wraps

The bold flavors and easy ingredient list make this a weeknight winner. We keep the sodium low by using my favorite fake soy sauce recipe. You can use your favorite low sodium soy sauce or amino acids, just adjust your numbers accordingly.

Serves 4, 100 mg per serving

Ingredients

• 1 cup jasmine rice, rinsed

• 1½ cups water

• 1 pound ground turkey

• 1 tablespoon canola oil

• 1 jalapeño chile, stemmed, seeded, and minced

• 1 tablespoon lime juice

• 2 tablespoons "soy sauce"

• 1 teaspoon cornstarch

• ¼ cup chopped fresh basil

• 3 scallions, sliced thin

• ¼ cup unsalted dry roasted peanuts, chopped

• 12 large lettuce leaves

Instructions

1. Bring rice and water to simmer in medium saucepan. Reduce heat to low, cover, and cook until rice is tender and water is absorbed. Remove from heat

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add ground turkey and chile and cook, breaking up meat with spoon, until no longer pink, about 5 minutes.

3. Whisk lime juice, "soy sauce", and cornstarch together, then add to skillet and cook, stirring constantly, until sauce has thickened, about 45 seconds. Off heat, stir in basil, scallions, and peanuts. Gently fluff rice with fork. Divide chicken filling and rice evenly among lettuce leaves and serve.