I have become obsessed with turkey roasts at the grocery store.
They are usually nestled in with the whole turkeys in the poultry section of the store. They’re much smaller than a whole turkey (duh) and they are cheaper (not by pound, but cheaper than buying a whole turkey). I had never noticed them before a few weeks ago but boy am I glad I did.
I’ve now tried ever flavor my store has to offer (regular, Cajun and savory herbs). It is easy to pop the roast in the oven with some garlic or lemon and butter, let it roast for an hour and a half, and then have turkey to use for whatever recipe your heart desires. I’ve been making sandwiches, wraps, and casseroles out of the roasts.
Don’t tell anyone: I’ve been sneaking bites of cold turkey straight out of the fridge. It’s that good!
This is just another recipe I used the roast for: Southwestern Turkey Lettuce Wraps. I had this for lunch most days last week and it was incredible. It’s easy to make, easy to eat, and a great grab-and-go style lunch.
If you don’t want to cook a whole turkey roast, you could easily subsitute it with chicken or deli turkey meat.
Southwestern Turkey Lettuce Wraps
Zesty turkey lettuce wraps with beans, rice, salsa and a chipotle-lime sauce.
- 2 cups chopped cooked turkey or chicken
- 1 package microwavable brown rice, cooked
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1 cup cooked corn
- Romaine hearts, for serving
- Chopped cilantro, for topping
For the chipotle-lime sauce:
- 1 cup Greek yogurt
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- 1 chipotle chile in adobo, minced
- 1 tsp. adobo sauce
- 1/2 tsp. cumin
- In a small bowl, whisk together chipotle-lime sauce ingredients. Refrigerate until ready to serve.
- In a large bowl, stir together cooked rice, beans, salsa and corn.
- Make the lettuce wraps: clean lettuce leaves and top with rice and bean mixutre. Put turkey on top and a dollop of the chipotle-lime sauce. Serve topped with fresh chopped cilantro.