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Recipe by JGD’s

Wine Pairing: Fletcher Bay Pinot Grigio

These aromatic and healthy lettuce wraps will make creative use of turkey leftovers! You will feed your body both health and warm autumnal flavors from a double lettuce wrap and a subtle hint of cloves in the filling.


  • Butter Lettuce, 4 leaves removed whole, cleaned
  • Radicchio Lettuce, 4 leaves removed whole, cleaned
  • 2 cups diced cooked Turkey
  • 3-4 Tbsp Hellman’s Mayonaise
  • 1 stalk Celery small diced
  • 6 Red Grapes cut into thin circles
  • 2 Tbsp diced Walnuts
  • 2 Tbsp chopped fresh Parsley
  • 1/8 tsp ground Cloves
  • 2 Tbsp organic dried Cranberries
  • 2 Tbsp small diced Red Onion
  • 3 Tbsp small diced Red Cabbage
  • 1 tsp organic Apple Cider Vinegar
  • Salt and Pepper to taste
  • Broccoli Sprouts garnish (optional)

Let’s Begin:

  • In a bowl mix together the diced turkey, mayo, celery, grapes, walnuts, parsley, cloves, cranberries, red onion, red cabbage, vinegar, and S & P to taste.
  • Add additional mayo as needed to get to your consistency preference.
  • Take one Butter Lettuce leaf and lay on plate. Top with one Radicchio leaf.
  • Fill radicchio leaf with ¼ of the turkey salad mixture.
  • Top with broccoli sprouts (optional).
  • Serve immediately!

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