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Turkey Salad Lettuce Wraps Recipe

American · Main course · 15 min total

A light and refreshing twist on turkey salad, served in crisp lettuce cups for a low-carb, gluten-free meal or appetizer.

Ingredients

• 2 cups cooked turkey, diced
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large butter lettuce leaves

Instructions

1. In a large bowl, combine the diced turkey, celery, red onion, dried cranberries, and pecans.
2. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the turkey mixture and stir until evenly coated.
4. To serve, place two lettuce leaves on each plate and spoon the turkey salad into the cups.

Tips

• For extra crunch, add diced apple or water chestnuts.
• Leftover turkey salad can be stored in the refrigerator for up to 3 days.
• If not serving immediately, keep the lettuce leaves separate to prevent wilting.

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