RESET360 with Camille McLaughlin
November Pick: Lunch

Turkey and Cranberry Lettuce Wraps

Herb-roasted turkey tucked into butter lettuce with avocado, celery, Dijon mayo, and a bright raw cranberry-orange relish sweetened with allulose.

Why you'll love Turkey and Cranberry Lettuce Wraps

These wraps carry the flavors of a Thanksgiving plate into a crisp, fresh lunch: sliced turkey rubbed with sage and thyme, a sharp cranberry-orange relish, creamy avocado, and celery for crunch, all folded into soft butter lettuce leaves. Fresh cranberries are in every market in November, and a bag in the freezer gives you relish all winter.

The relish is made raw, the way many families make it for the holiday table. Cranberries, orange segments, and orange zest are pulsed together in a food processor with allulose, then left to sit for at least 15 minutes. In that time the allulose dissolves and draws juice from the fruit, and the berries' sharp edge softens into something bright and tangy. Pulsing in short bursts keeps it chunky, with real pieces of fruit.

Turkey tenderloins roast in about half an hour, so you can make these from scratch on a Sunday and pack them all week, or use leftover roast turkey from the holiday and have lunch in ten minutes.

Quick overview: This Turkey and Cranberry Lettuce Wraps takes 25 min of hands-on time and about 55 min in all and makes 4 servings, each 4 wraps. You'll need a sheet pan and a food processor.

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Turkey lettuce wraps with avocado, celery and cranberry relish
Prep 25 minCook 30 minTotal 55 minServes 4Serving 4 wrapsYou'll need Sheet pan, Food processor

Ingredients

  • 1 1/2 lb turkey breast tenderloins (about 2), or 1 lb sliced leftover roast turkey breast
  • 1 tbsp avocado oil
  • 1 tsp finely chopped fresh sage
  • 1 tsp fresh thyme leaves
  • 3/4 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups fresh or frozen cranberries (about 6 oz), rinsed and picked over
  • 1 navel orange
  • 1/3 cup allulose Label: allulose, and nothing else
  • 1/4 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
  • 1 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 2 heads butter lettuce, leaves separated (about 16 leaves)
  • 1 large ripe avocado, sliced
  • 2 ribs celery, thinly sliced on an angle
  • 2 scallions, thinly sliced

Instructions

  1. Season the turkey: Heat the oven to 400°F (200°C). Pat the tenderloins dry, rub them with the avocado oil, and season all over with the sage, thyme, 1/2 teaspoon of the salt, and the pepper. Patting them dry helps the herbs stick and lets the surface brown.
  2. Roast: Lay the tenderloins on a sheet pan with space between them and roast for 25 to 35 minutes, until the thickest part reads 165°F (74°C). Tenderloins vary in thickness, so start checking at 20 minutes.
  3. Rest and slice: Move the turkey to a cutting board and let it rest for 10 minutes so the juices settle back into the meat, then slice it thinly across the grain. Cutting across the grain shortens the fibers, which keeps each slice tender in the wrap. If you are using leftover turkey, start here.
  4. Make the relish: While the turkey roasts, finely grate the zest from the orange. Cut away the peel and white pith with a knife and cut the orange into chunks, picking out any seeds. Put the cranberries, orange, zest, allulose, and the remaining 1/4 teaspoon of salt in a food processor and pulse 10 to 12 times, until the berries are chopped into small, even pieces. Let it sit for at least 15 minutes so the allulose dissolves and the flavor mellows.
  5. Mix the spread: Stir the avocado mayonnaise and Dijon together in a small bowl.
  6. Build the wraps: Lay out the lettuce leaves in pairs, one inside the other, so each wrap has a sturdy double layer. Spread a little Dijon mayo in each, add a few slices of turkey, avocado, and celery, then a spoonful of cranberry relish and some scallions. Fold the sides in and eat them out of hand.

Storage and leftovers

Sliced turkey keeps in a sealed container in the refrigerator for up to 4 days, and the cranberry relish for up to 5 days in a covered jar. Keep the lettuce dry and wrapped in a paper towel in a bag, and build the wraps just before eating.

Leftover cooked turkey freezes for up to 3 months. Freeze the relish for up to 3 months as well and thaw it overnight in the refrigerator; it comes back a little softer and just as bright.

Variations

  • Leftover roast turkey: Use 1 lb of sliced leftover turkey breast or thigh meat from the holiday and skip the roasting.
  • Pecans: Scatter a handful of toasted chopped pecans into each wrap for crunch.
  • Brie: Tuck a thin slice of brie or a little crumbled goat cheese in with the turkey.
  • Collard wraps: Use blanched collard leaves with the stem shaved down in place of butter lettuce for a wrap that travels well.

Notes and tips

  • Freeze a bag of cranberries: Fresh cranberries disappear from stores after the holidays. They freeze in their bag for up to a year and pulse straight from frozen.
  • Taste the relish after it rests: Cranberries vary in tartness. After 15 minutes, taste and stir in another teaspoon or two of allulose if it still makes you wince.
  • Use a thermometer: Turkey breast goes from juicy to dry quickly. Pull it as soon as it reaches 165°F (74°C).
  • Pack it as a bowl: For a packed lunch, chop the lettuce and pack everything in one container with the relish in a small cup on the side.

Nutrition and mindful eating

  • Turkey breast brings protein along with niacin, vitamin B6, and selenium, and a generous portion is what makes four lettuce wraps a full lunch.
  • Cranberries and orange add vitamin C and fiber, and their tartness wakes up the turkey the way a pan sauce would.
  • Avocado and the avocado-oil mayonnaise are the real fat, which keeps the meal satisfying and helps the lettuce wraps feel like a proper lunch.
  • Butter lettuce and celery are mostly water and crunch, so the wraps feel fresh and light while the turkey and fat do the work of keeping you full.
  • As you eat, notice how the sharp cranberry and the rich avocado balance in each bite, and check in mid-afternoon: this lunch should carry you a good 3 to 4 hours without a dip in energy.

Frequently asked questions

Have a question about this Turkey and Cranberry Lettuce Wraps? Start here, with the questions people ask most.

Can I cook the relish instead?

Yes. Simmer the cranberries with the orange juice, zest, allulose, and 2 tablespoons of water in a saucepan for 8 to 10 minutes, until the berries pop, then cool it. Cooked relish is softer and jammier.

Can I use dark meat?

Yes. Boneless turkey thighs roast in about the same time; cook them to 165°F (74°C) and expect richer, juicier slices.

Why allulose?

It is one of the RESET360 sweeteners, and it dissolves into the raw fruit without cooking, so the relish stays fresh and bright.

How do I keep the wraps from falling apart?

Double the lettuce leaves, keep the fillings in a thin layer, and fold the sides in before you take a bite.

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Tags: November Pick, Lunch, American, Dairy-Free