A lightened up version of your thanksgiving leftover sandwich, Turkey Cranberry Lettuce Wraps make a great low carb, gluten free, paleo, and Whole30 meal!
I know, I know. Thanksgiving was so last week. But if you still happen to have some turkey laying around, these wraps are the bomb. And if you don’t have turkey, shredded chicken would be a great substitute or even ground turkey!
I’m not sure why Thanksgiving leftovers get so much hype, but people love them. The meal itself is always tasty, but the leftovers are where it’s at. It’s like you can recreate the same meal, but in a totally different and unique way. The go-to for most people is always a sandwich. Everything stuffed in-between two pieces of fresh bread – I mean how can you go wrong?!
But if you are looking for a lightened up version, I got you covered. If you follow me on Instagram, you know I’m a huge fan of lettuce/collard wraps. They make such a great sub for bread – they hold up well, have a fairly neutral taste, add some crunch, and you are adding in some greens and extra vitamin and minerals. It’s a win win.
Apparently y’all seem to be liking them too from the looks of this photo.
These turkey cranberry lettuce wraps use butter lettuce and then throw in your usual thanksgiving leftovers into the mix – turkey, cranberry sauce, roasted butternut squash, and then a simple tahini cinnamon sauce. My favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%. They are really customizable though so feel free to add whatever you feel like to them. Leftovers are about getting creative and repurposing your food. If you can’t get enough of these flavors, check out this harvest salad too!
Makes sure you head on over to Pure Taste Recipes to snag the recipe!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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