Roast Turkey And Herbed Cream Cheese Lettuce Wraps
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
37
Spice
61
Sweetness
57
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Romaine Lettuce (head)110 g
Whipped Cream Cheese8 large
Basil Leaves (fresh)1 cup
Shredded CarrotsDirections:
1
Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them
2
(Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long
3
) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily
4
Set aside
5
Combine the cream cheese, spinach and basil in a food processor and puree until smooth
6
Season with 1/4 teaspoon kosher salt and a few grinds of black pepper
7
Lay two of the romaine leaves out on a clean work surface
8
Cover the leaves with 2 slices of turkey
9
Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end
10
Line up 1/4 cup of the shredded carrots just above the peppers
11
Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll
12
Place the wrap on a plate seam-side down
13
Repeat with the remaining ingredients
14
Cut each wrap in half and serve