Cranberry Apple Turkey Salad Wraps

Born from the American habit of turning holiday turkey into next-day lunches, these wraps pair tender turkey with tart cranberries and crisp Honeycrisp apple. A honey-kissed yogurt-mayo dressing binds it all into a bright, portable salad wrap.

Serves 4 · 25 min prep

Estimate for one serving

• 395 cal
• 28g protein
• 36g carbs
• 15g fat
• 3g fiber

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Ingredients

• 12 ounces cooked turkey breast
• 3/4 cup fresh cranberries
• 2 celery stalks
• 1 medium Honeycrisp apple
• 1/4 small red onion
• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped toasted almonds
• 4 large flour tortillas or wraps
• 8 butter lettuce leaves
• 2 tablespoons fresh parsley

Instructions

1. 1Dice the cooked turkey breast into small, even bite-size pieces and place in a large mixing bowl. Finely chop the fresh cranberries so they release juice but still hold shape; add them to the turkey.
2. 2Dice the celery and apple into small cubes roughly the same size as the turkey. Mince the red onion very finely. Add all three to the bowl along with the chopped almonds and parsley.
3. 3In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, celery seed, kosher salt, and black pepper until smooth and creamy.
4. 4Pour the dressing over the turkey mixture and fold gently until everything is evenly coated. The cranberries should fleck the salad pink and keep it bright rather than heavy. Taste and adjust salt, lemon, or honey so the filling is tangy-sweet and savory.
5. 5Warm the tortillas for 10 to 15 seconds in a dry skillet or microwave so they are pliable and less likely to tear.
6. 6Lay two butter lettuce leaves down the center of each tortilla to create a moisture barrier. Spoon a generous quarter of the turkey-cranberry salad down the middle of the lettuce.
7. 7Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure wrap. Slice in half on a slight diagonal if packing for work.
8. 8Serve immediately or wrap snugly in parchment for a portable lunch. The salad also keeps well refrigerated up to two days for quick assembly.