YOUR SOLIN GENERATED RECIPE
Grilled Turkey and Veggie Lettuce Wraps
Enjoy a light and refreshing lunch with these grilled turkey and veggie lettuce wraps. Tender slices of grilled turkey nestle among crisp lettuce leaves with a medley of red bell pepper, cucumber, and a creamy avocado accent, all finished with a drizzle of olive oil and a subtle tahini dressing. This dish is perfectly balanced to delight your palate while aligning with your nutritional goals.
INGREDIENTS
40g Turkey Breast
3 Romaine Lettuce Leaves (approx. 45g)
1/4 cup Red Bell Pepper slices (approx. 38g)
1/4 cup Cucumber slices (approx. 26g)
70g Mashed Avocado
1 tbsp Red Onion slices (approx. 10g)
1.5 tsp Extra Virgin Olive Oil
1/2 tbsp Tahini
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the 40g turkey breast lightly with your preferred spices (a pinch of salt, pepper, and a squeeze of lemon work well). Place the turkey on the grill, cooking for about 2-3 minutes per side until lightly charred and cooked through.
While the turkey is grilling, prepare your veggies. Rinse and pat dry the romaine lettuce leaves, wash and slice the red bell pepper and cucumber into thin strips, and finely slice a small amount of red onion.
In a small bowl, gently mash the avocado until creamy but still a bit chunky. Drizzle in 1.5 teaspoons of extra virgin olive oil and mix in the tahini to create a rich, tangy spread.
Once the turkey is grilled and rested for a minute, slice it thinly.
To assemble the wraps, lay out the romaine leaves and layer on the turkey slices, red bell pepper, cucumber, and red onion. Top with a spoonful of the avocado-tahini mixture.
Fold the lettuce around the fillings and enjoy your flavorful, light wrap!