Turkey cranberry almond wrap

Photo: Tastes Better From Scratch

The no-cook one. Turkey, almonds, celery and cranberry stirred into a little mayo or Greek yogurt, rolled up in a big tortilla. Lunch for the drive home.

From Lauren Allen at Tastes Better From Scratch · @tastesbetterfromscratch

Chopped turkey, almonds, celery and cranberry sauce stirred into mayonnaise or Greek yogurt and rolled up in large tortillas.

You need

• 3 cups cooked turkey, chopped
• 1/2 cup chopped almonds
• 2 ribs celery, diced
• 3 to 4 tbsp mayonnaise or Greek yogurt
• 1/4 cup cranberry sauce
• Salt and black pepper
• 4 large tortillas
• Lettuce leaves (optional)

How to make it

1. Toast the almonds in a dry skillet over medium heat, shaking the pan, until fragrant, 3 to 4 minutes, then cool. (Optional, but it doubles the flavor.)
2. Mix the turkey, almonds, celery, mayonnaise and cranberry sauce in a bowl. Season with salt and pepper.
3. Lay a lettuce leaf on each tortilla if using, spoon a quarter of the filling across the lower third, fold in the sides and roll up tightly.
4. Cut in half on the diagonal and serve, or wrap in foil for the road.

Written in our own words from Lauren Allen's recipe, with their quantities. The original: Turkey cranberry almond wrap, Tastes Better From Scratch.

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