Turkey and roasted-pepper lettuce rolls
8 leaf/leaves, large, romaine variety, tough part of stalks removed
Cooked turkey breast without skin
8 oz, eight 1-oz slices
Roasted red peppers (packed in water)
12 oz, drained and sliced
¼ cup(s), fresh, chopped
¼ tsp, freshly ground
- Place the lettuce leaves cupped-side up, with the root ends toward you. Place one slice of the turkey on each leaf. Spread each slice with mustard. Divide the red peppers, basil, and pepper among the leaves.
- Fold in the sides of each filled leaf one at a time. Then, starting at the root end, roll up and secure with a toothpick, if needed.
- Serving size: 2 lettuce rolls