Turkey Breast Lettuce Wraps with Cranberry Mustard Sauce

Ingredients

• 200 g Turkey breast
• 300 g Romaine lettuce
• 30 cup Walnut halves
• 15 cup Dried cranberries
• 50 g Fresh or frozen cranberries
• 15 tbsp Dijon mustard
• 5 tbsp Honey or maple syrup
• 5 cups Lemon juice
• 30 cups Water
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. Prepare the turkey breast: Season raw turkey breast with salt and black pepper, then pan-sear or roast until cooked through; let cool and slice thinly. If using cooked turkey breast, slice directly.
2. Put cranberries, water, lemon juice, salt, and black pepper into a small saucepan; heat over medium-low until the cranberries soften, then gently mash them.
3. Stir in Dijon mustard and honey (if using); simmer over low heat until slightly thickened, then let cool.
4. Wash and thoroughly dry the romaine lettuce.
5. Toast the walnut halves until fragrant and crisp.
6. Place lettuce leaves on a plate, add sliced turkey breast, spoon over the cranberry-mustard sauce, sprinkle with walnuts and dried cranberries, then roll or fold to serve.

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