Submitted this to Weight Watchers Magazine and it was featured in January/February 2007 page 130. I was thrilled they picked my recipe to be published in the magazine! This recipe was just made from a bunch of leftovers!
1Heat the oil in a nonstick skillet over medium heat. Add the red onion and garlic;cook, stirring, until softened. Stir in the mushrooms, tomatoes, chipolte, vinegar, and jerk seasoning; cook, stirring until the mushrooms brown. Add the turkey and cook, stirring to break it up, until cooked through.
2Place 3 lettuce leaves on each of 4 plates. Place 1/4 cup filling and 1 teaspoon salsa on each one and roll up. Serve.