Turkey and Roasted-Pepper Lettuce Rolls
- Total Time
Try chopped, drained capers; drained, sliced hearts of palm; or fresh alfalfa or radish sprouts.
lettuce8 leaf/leaves, large, romaine variety, tough part of stalks removed
uncooked boneless skinless turkey breast8 oz, 8 (1-ounce) slices
Dijon Mustard2 Tbsp
roasted red peppers (packed in water)12 oz, (not in oil), drained and sliced
basil¼ cup(s), fresh, chopped
black pepper¼ 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. Yields 2 rolls per serving.