Paleo Sandwich Wrap Recipe: How to Use Leftover Thanksgiving Cranberry Sauce

Leftovers: that's the key to a good Thanksgiving! No matter how small or large the turkey, I usually end up with plenty of it to share with my family. But Thanksgiving turkey isn't the only part of the holiday meal that can be used in dishes in the days following Thanksgiving. Thanksgiving cranberry sauce can also be used for dishes that don't have turkey. Yesterday, I shared a great recipe for savory cranberry sauce and today I want to show you how you can use that sauce to make a delicious post thanksgiving, cranberry sauce filled Paleo sandwich wrap.

You can of course make this wrap with leftover thanksgiving turkey or any uncured meat of your liking, but I'm using US Wellness Meats Liverwurst! I got to try this stuff at the Weston A. Price Foundation Conference last weekend in Santa Clara, CA. Made with grass fed beef organ meat, like liver, heart, and kidney, this Liverwurst is one of the most delicious uncured "meats" I've tried in a long time. Organ meats are very high in B12 and other B Vitamins, which I wrote about last week and are a great way to get these vitamins into your diet.

For the wrap, you can use any gluten-free wrap of your choosing, but I'm using Pure Wraps from Improveat. This is the most innovative wrap product I've seen on the market in a while. You can use it for spring rolls, paleo wraps, wontons, burritos and whatever else you can think of. They are raw, allergen free and a great way to get more brain powering coconut into your diet!

Leftover Cranberry Sauce & Liverwurst Paleo Wrap
1 Pure Wrap
2 tbsp Thanksgiving Savory Cranberry Sauce
3 oz Liverwurst
1/4 cup butternut squash puree
1 romaine or butter lettuce leaf


1. Place wraps on the dry surface