1. Prepare the turkey: If your turkey is in large pieces, shred it or dice it into small, bite-sized pieces. Aim for uniform pieces so that each bite of salad has a good mix of ingredients. Place the prepared turkey into a large mixing bowl.

2. Chop the vegetables: Finely chop the celery and mince the red onion. The goal is small pieces that blend well into the salad without being overwhelmingly large. Add these chopped vegetables along with the dried cranberries to the bowl with the turkey.

3. Whisk the dressing ingredients: In a separate small bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Whisk them together until the mixture is smooth and well combined. The lemon juice adds a crucial brightness that cuts through the richness of the mayonnaise.

4. Combine and season the salad: Pour the whisked dressing over the turkey and vegetable mixture in the large bowl. Using a spatula or large spoon, gently fold all the ingredients together until the turkey and vegetables are evenly coated with the dressing.

5. Taste and adjust: Season the turkey salad with salt and black pepper to taste. Start with a small amount and add more as needed. This step is crucial for balancing the flavors. You might also want to add a little more lemon juice if you prefer a tangier salad.

6. Prepare the lettuce wraps: Wash and thoroughly dry the lettuce leaves. Lay them out on a serving platter or individual plates, ready to be filled. Make sure they are dry to prevent the wraps from becoming soggy.

7. Assemble the wraps: Spoon a generous amount of the cranberry turkey salad into the center of each lettuce leaf. You can serve them open-faced or fold them gently like a taco.

8. Serve immediately: Enjoy your fresh and healthy cranberry turkey salad lettuce wraps right away for the best texture and flavor.