Turkey, cranberry & walnut lettuce wraps
A 15-minute solution to what do with your leftover Thanksgiving turkey. This is a nice alternative to the turkey sandwich, particularly if you are on a gluten-free or paleo diet.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the dressing:
- 1/4 cup mayonnaise
- 2 t stone ground mustard
- 1 t fresh thyme, finely chopped
- Kosher salt and pepper to taste
For the salad:
- 2 cups turkey, chopped into 1/2” or smaller pieces
- 1/2 cup celery, finely chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 cup dried cranberries, chopped
- 1 head butter lettuce leaves, washed and dried
- 1 head red endive leaves, washed and dried
- Grapes
- Fuju persimmons
Instructions
For the dressing:
- Mix mayonnaise, mustard and thyme together. Season to taste with salt and pepper.
For the filling:
- In a medium bowl mix turkey, celery, walnuts and cranberries. Add dressing and mix to combine.
- Fill the lettuce leaves with the turkey salad. Garnish with grapes and persimmons.