Use organic ingredients whenever possible.
1 Tbsp avocado oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1/2 cup water
3 Tbsp cranberry sauce
2 tsp adobo sauce
1 small chipotle chile, canned in adobo sauce, chopped
2 cups leftover turkey breast, shredded, skinless
1 cup cooked brown rice
10 Bibb lettuce leaves
3 julienne-cut radishes
1/3 cup cilantro leaves
1/2 cup tomatillo salsa
Heat a large skillet over medium-high heat.
Add 1 Tbsp avocado oil to pan and make sure it is well coated.
Add onion and cook for 3-4 minutes or until soft.
Add garlic and cook until fragrant.
Add 1/2 cup water, cranberry sauce, adobo sauce, and chipotle chile.
Cook for 4 minutes, make sure the mixture thickens.
Stir in turkey; cook 2 minutes or until thoroughly heated.
Remove from heat; set aside.
Divide rice and turkey mixture evenly among lettuce leaves; top evenly with radishes and cilantro.
Serve wraps with salsa.