Turkey and Cranberry Lettuce Wraps with Cranberry Mayo

Turkey and Cranberry Lettuce Wraps with Cranberry Mayo

Crisp lettuce cups filled with sliced turkey, tangy cranberry mayo, and crunchy vegetables.

Total 15 min Makes 4 servings Calories 365/serving

Dietary

Wheat free

Allergens

Dairy, Eggs, Tree nuts

These lettuce wraps pair tender deli turkey with a tangy-sweet cranberry mayo and crisp vegetables for a light, low-carb lunch. The cranberry sauce and mayo blend together quickly, making this an ideal way to use up leftover holiday turkey and cranberry sauce. Serve as a casual lunch or light dinner alongside soup or a simple salad.

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup whole berry cranberry sauce
  • 1 teaspoon Dijon mustard
  • 1 head butter lettuce, leaves separated
  • 1 pound sliced deli turkey breast
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced celery
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons thinly sliced green onion
  • salt and black pepper, to taste

Method

  1. In a small bowl, whisk together the mayonnaise, cranberry sauce, and Dijon mustard until smooth and evenly combined.

  2. Rinse the lettuce leaves and pat dry thoroughly with paper towels, keeping the leaves whole to form sturdy cups.

  3. Lay the lettuce leaves out on a work surface or platter and spread a thin layer of the cranberry mayo onto each leaf.

  4. Divide the sliced turkey evenly among the lettuce leaves, folding or tearing the slices to fit.

  5. Top each wrap with shredded carrot, sliced celery, crumbled feta, toasted pecans, and green onion. Season with salt and pepper to taste.

  6. Fold the sides of each lettuce leaf up and over the filling to form a wrap, and serve immediately with any remaining cranberry mayo on the side.

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    Turkey and Cranberry Lettuce Wraps with Cranberry Mayo

    These lettuce wraps pair tender deli turkey with a tangy-sweet cranberry mayo and crisp vegetables for a light, low-carb lunch. The cranberry sauce and mayo blend together quickly, making this an ideal way to use up leftover holiday turkey and cranberry sauce. Serve as a casual lunch or light dinner alongside soup or a simple salad.

    15 min 4 servings 365 cal

    Ingredients

    • 1/2 cup mayonnaise
    • 1/4 cup whole berry cranberry sauce
    • 1 teaspoon Dijon mustard
    • 1 head butter lettuce, leaves separated
    • 1 pound sliced deli turkey breast
    • 1/2 cup shredded carrot
    • 1/2 cup thinly sliced celery
    • 1/4 cup crumbled feta cheese
    • 1/4 cup chopped pecans, toasted
    • 2 tablespoons thinly sliced green onion
    • salt and black pepper, to taste

    Method

    1. 1

      In a small bowl, whisk together the mayonnaise, cranberry sauce, and Dijon mustard until smooth and evenly combined.

    2. 2

      Rinse the lettuce leaves and pat dry thoroughly with paper towels, keeping the leaves whole to form sturdy cups.

    3. 3

      Lay the lettuce leaves out on a work surface or platter and spread a thin layer of the cranberry mayo onto each leaf.

    4. 4

      Divide the sliced turkey evenly among the lettuce leaves, folding or tearing the slices to fit.

    5. 5

      Top each wrap with shredded carrot, sliced celery, crumbled feta, toasted pecans, and green onion. Season with salt and pepper to taste.

    6. 6

      Fold the sides of each lettuce leaf up and over the filling to form a wrap, and serve immediately with any remaining cranberry mayo on the side.