2. Meanwhile, in a large mixing bowl, combine the mayonnaise, celery, onion and cranberries.
3. When the turkey is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the turkey into small pieces, let cool some more and add it to the mayonnaise mixture and toss. Season to taste with salt and pepper. Refrigerate until mixture is ready to serve.
For the wraps:
4. Lay the tortillas out on a work surface and divide the turkey mixture among the tortillas, spreading it out in the center of each tortilla. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
5. Cut the wraps in half on the diagonal and serve.