Turkey & Romaine Boats with Lemon & Soy Sauce

Turkey Lettuce Asian Wrap

Turkey & Romaine Boats with Lemon & Soy Sauce
Serves 2
Can be halved | Can be doubled

Thanksgiving is next week for most families, but we had ours early this year, since my family was visiting from far away. Now I’m faced with the inevitable leftover roast turkey in the fridge, and finding creative ways to use it up without getting totally bored of the same old thing each day. Today’s lunch uses some leftover roast turkey in a quick and easy recipe, which can also be handy when using up leftover roast chicken. After the traditionally heavy, starchy Thanksgiving meal, this is also an attractive recipe in that it’s very light, with no starches at all!     ~ Susan

Ingredients

4 romaine heart leaves, each about 5-7 inches long
2 cups roast turkey breast – broken into bite size pieces
2 tablespoons thinly sliced red onion
a handful of arugula, or other fresh herb such as basil, mint or cilantro
fresh lemon to taste
tamari soy sauce to taste
a sprinkle of toasted sesame seeds or a few drops of toasted sesame oil
optional – hot sauce to taste

Instructions

Fill each romaine heart leaf with some turkey, red onions and arugula or other herb of your choice.

Squeeze fresh lemon over each turkey “boat”, followed by a dash of tamari soy sauce and a sprinkle of toasted sesame seeds or a few drops of toasted sesame oil.

Optional – drizzle a few drops of hot sauce over each one and enjoy!

Serving Suggestions

If you’re hungry for more than protein and greens, try making this into a sandwich on whole grain bread.

Add some shredded carrots for more color and extra nutrition.

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2 thoughts on “Turkey & Romaine Boats with Lemon & Soy Sauce

  1. Nice light and super fresh tasting option! So easy when I’m avoiding bread. Sort of a cross between Korean bbq and a Vietnamese spring roll. Very flexible to additions and seasonings. Thanks!

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