Leftover Turkey Lettuce Wraps with a Cranberry Tahini Sauce
- 3 tablespoons cranberry sauce
- 2 tablespoons tahini
- 1½ tablespoons water
- 1 teaspoon lemon juice
- ⅛ teaspoon garlic powder
- 12 butter lettuce leaves
- Leftover roasted turkey, about 8 ounces
- Leftover cooked butternut squash, about 1 cup
- Blend together all the ingredients until smooth.
- Top each lettuce leaf with some turkey and roasted butternut squash then drizzle with the tahini cranberry dressing.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/21/leftover-turkey-lettuce-wraps-with-cranberry-tahini-sauce/
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