12 large romaine lettuce leaves	1½ cups sliced roasted red
2 tbsp. Dijon mustard	peppers, drained
2 tbsp. nonfat mayonnaise	2 tbsp. Italian seasoning
¾ lb. low-fat deli turkey slices	¾ tsp. pepper

 

Separate lettuce leaves and place cup-side up on work surface. Combine Dijon mustard and mayonnaise in small cup; mix until completely blended. Spread each lettuce leaf with mayo-mustard mix; divide turkey and roasted red pepper slices among lettuce leaves. Sprinkle with Italian seasoning and pepper. Roll lettuce leaves (starting at root end) and secure with a toothpick. Wrap individual "lettuce sandwiches in plastic wrap and refrigerate up to 2 days.