Have you ever had the Spinach Santa Fe Egg Rolls with the Cilantro Ranch Dipping Sauce from Chili’s? They’re dangerously good – I don’t even want to know how many calories they are. That’s where the inspiration for these lighter lettuce wraps came from. The lighting in these photos don’t even do them justice.
I actually made my turkey breast in the crock pot last week just so I could have leftovers to create this recipe. I had one for lunch (only 4 WW pp) but since they are so light I think two would be perfect for dinner. If you want to make them Paleo, leave out the beans and add more spinach. I used my Avocado Cilantro Ranch Dressing as my sauce and it was perfect. If you’re lazy, you can mash 1/4 avocado into 1/2 cup light ranch dressing instead. This time of the year is so challenging to eat good. Holiday parties, staying over at relatives, Christmas cookies – I really need will power. So I wanted to create a leftover recipe for turkey that’s not just delicious, but also light after a day of indulging on mashed potatoes, gravy, and pumpkin pie.
How To Make Lettuce Wraps
Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don’t interfere with the flavors of the filling. A few tips when making lettuce wraps:
Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups. Romaine lettuce and baby romaine are also great. The leaves of butter or boston lettuce are smaller, but also wonderful. If you prefer, you can turn this into a big chopped salad by simply serving this over a bowl over chopped lettuce.
Try These Leftover Turkey Recipes:
Leftover Turkey and Sweet Potato Frittata Leftover Turkey Tacos with Brussels Sprout Slaw Leftover Turkey Harvest Cobb Salad Leftover Turkey Noodle Soup Leftover Turkey Pot Pie Soup
