Waldorf Salad Wraps Food

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WALDORF CHICKEN SALAD WRAPS



Waldorf Chicken Salad Wraps image

These Waldorf chicken salad wraps are fast, easy, and a tasty way to enjoy the classic recipe!

Provided by Natasha Bull

Categories     Main Course

Time 15m

Number Of Ingredients 11

2 cups cooked chicken (shredded or chopped)
2 sticks celery (chopped finely )
Handful red seedless grapes (cut into halves)
1/2 cup chopped walnuts
1 apple (I used honeycrisp) (chopped finely)
Handful lettuce (torn)
1 heaped tablespoon plain Greek yogurt (I used 2%) (or to taste)
1 heaped tablespoon mayo (or to taste)
1 teaspoon lemon juice (or to taste)
Salt & pepper (to taste)
2-4 whole wheat wraps

Steps:

  • Prep your chicken, celery (I also chop up some celery leaves and add them if I buy a full head), grapes, walnuts, apple, and lettuce. Add them to a bowl.
  • Mix in the yogurt, mayo, and lemon juice. Adjust the dressing quantities to your personal preference and season with salt & pepper to taste.
  • Fill the wraps with the chicken salad, or enjoy the chicken salad by itself or with bread. Serve immediately.

WALDORF CHICKEN WRAPS



Waldorf Chicken Wraps image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 5 servings

Number Of Ingredients 13

1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon Mustard
1/4 teaspoon salt
1 teaspoon minced thyme
1 pound cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 cup seedless grapes, sliced in 1/2
1/4 cup toasted, coarsely chopped walnuts
1 medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5 large leaves Romaine lettuce, rinsed and patted dry
5 whole-wheat wraps, about 8 inches in diameter

Steps:

  • If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
  • In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
  • Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.

WALDORF SALAD WRAP



Waldorf Salad Wrap image

Make and share this Waldorf Salad Wrap recipe from Food.com.

Provided by Rinshinomori

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups shredded rotisserie chicken
1/4 cup crumbled blue cheese
1/4 cup dried cranberries, cherries or 1/4 cup raisins
1/4 cup chopped toasted walnuts or 1/4 cup pecans
handful arugula
2 whole wheat sandwich wraps (heated or lightly grilled) or 2 whole wheat tortillas (heated or lightly grilled)

Steps:

  • Whisk together the mayonnaise, mustard, vinegar, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • Combine the chicken, cranberries, blue cheese and walnuts in a large bowl, add a few tablespoons of the dressing, season with salt and pepper and toss to combine.
  • Spread some of the dressing down the center of each wrap and top with some of the arugula. Divide the chicken mixture between the two wraps. Roll each tightly and slice in half diagonally.

Nutrition Facts : Calories 490.7, Fat 49.1, SaturatedFat 8.9, Cholesterol 18.4, Sodium 478.4, Carbohydrate 9.6, Fiber 1.8, Sugar 2.5, Protein 6.4

WALDORF CHICKEN SALAD WRAP BENTO BOX



Waldorf Chicken Salad Wrap Bento Box image

The flavor of a Waldorf salad, but as a chicken salad wrap, separated into a bento box to keep it from getting soggy!

Provided by fabeveryday

Categories     Salad

Time 30m

Yield 1

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped boneless chicken breast
¼ cup seedless red grapes, halved
½ stalk celery, diced
2 tablespoons mayonnaise
1 pinch dried tarragon, or to taste
1 pinch salt to taste
1 flour tortilla
1 small apple, cored and chopped
1 teaspoon chopped walnuts, or to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
  • Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
  • Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

Nutrition Facts : Calories 769.2 calories, Carbohydrate 51.3 g, Cholesterol 105.7 mg, Fat 45.1 g, Fiber 5.1 g, Protein 40.6 g, SaturatedFat 7.4 g, Sodium 647.8 mg, Sugar 18.4 g

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