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Spicy Turkey Lettuce Wraps

Photo: Peter Frank Edwards; Styling: Ginny Branch

 

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 10 (serving size: 1 wrap and about 3/4 teaspoon salsa)

If you are short on time or not so adept with a knife, grate the radishes rather than thinly slicing them into julienne strips.

Ingredients

  • 1 tablespoon safflower oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 3 tablespoons cranberry sauce
  • 2 teaspoons adobo sauce
  • 1 small chipotle chile (canned in adobo sauce), chopped
  • 2 cups leftover shredded skinless turkey breast (about 9 ounces)
  • 1 cup cooked brown rice
  • 10 Bibb lettuce leaves
  • 3 julienne-cut radishes
  • 1/3 cup cilantro leaves
  • 1/2 cup tomatillo salsa

Nutrition Information

  • calories 90
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 1.1 g
  • protein 9 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 96 mg
  • calcium 18 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add 1/2 cup water, cranberry sauce, adobo sauce, and chipotle chile. Cook 4 minutes or until mixture thickens. Stir in turkey; cook 2 minutes or until thoroughly heated. Remove from heat; set aside.

  2. Divide rice and turkey mixture evenly among lettuce leaves; top evenly with radishes and cilantro. Serve wraps with salsa.