If you are short on time or not so adept with a knife, grate the radishes rather than thinly slicing them into julienne strips.
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
How to Make It
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.
Divide rice and turkey mixture evenly among lettuce leaves; top evenly with radishes and cilantro. Serve wraps with salsa.