I don’t know about you, but I don’t think I could look at another leftover if someone paid me!  The holidays are certainly a time where we overindulge in simple carbs, saturated fats, an abundance of salt, and probably even more sugar.  I came up with this recipe as a reasonable “leftover” solution to all of that extra turkey you may have stashed away in the fridge.  After overindulging on Thanksgiving, it’s pretty imperative to get back on the clean eating wagon ASAP, and this is an easy and incredibly delicious way to do so!

total time: 15 mins
servings: 2

  • 1lb turkey meat
  • 1 head romaine lettuce
  • 1/2 cup pitted mixed olives (I used kalamata, and castella olives)
  • 2 cloves garlic (or less if desired)
  • 1/4 sundried tomatoes (optional)
  • 1 teaspoon fresh herbs of choice (I use basil, thyme or rosemary depending on the season)
  • 2 tablespoons extra virgin olive oil
  • 1 cup balsamic vinegar
  • 1 tablespoon honey (optional)
First bring the balsamic vinegar to a simmer in a small saucepan over medium heat for up to 10 minutes.  In the mean time, thinly slice or shred turkey meat as desired.  Trim the base of the romaine head of lettuce and rinse the leaves thoroughly.  Dry the leaves with paper towel and set aside.  Roughly chop the olives, garlic, sundried tomatoes and herbs and place in a small bowl with olive oil, and allow to marinate.  By now the balsamic vinegar should have reduced to at least half the amount.  If desired, add honey, mix thoroughly and remove from the heat, so it can cool down.
Arrange each lettuce leaf with about 2 oz turkey meat, 1-2 tablespoons olive mixture (aka “muffaleta”), and a drizzle of the balsamic reduction. Roll the leaf lengthwise like a taco and enjoy!

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