Waldorf Wrap

Taking it back to 1893 to 1896, when this classic salad was invented by Oscar Tschirky of the Waldorf Hotel in New York. Thinking about a Shape up America! visitor’s question, I decided to put a little spin on the classic Waldorf.

Here is the question:

I ordered a really big turkey for Thanksgiving because it looks so exciting
on the platter. Do you have any ideas for turkey leftover recipes, maybe
including fresh cranberries?

Of course! Turkey and fresh cranberries with some traditional Waldorf dressing and fixings. The salad is usually served in a cup of lettuce, but I decided to wrap it up in a tortilla to have something to bite in to. There are plenty of choices for add-ins if you don’t prefer grapes or celery, or would rather have apples and raisins in yours. I hope you enjoy this Thanksgiving feast of a Waldorf wrap!

If you’re not a big Waldorf fan, try this wrap with a simple vinaigrette, whisk 1/4 cup olive oil + 3 T balsamic vinegar. Its a little more nutritious with olive oil being a healthy fat, and a little goes a long way.

Ingredients:

Waldorf dressing:

3/4 t lemon juice
3T light mayo
1/2 t honey
2 ribs celery, chopped
1/4 walnuts, chopped
handful of red or green grapes, halved

Cranberry Sauce:

1/2 c sugar
1/2 water
6 oz (half a bag) fresh cranberries

Wrap assembly:

3oz shredded turkey or chicken breast each (12 oz total)
4 tortillas, preferably wheat or veggie. Use green or red or other colors for fun contrast! *
handful fresh cranberries, chopped
4 servings lettuce or fresh spinach

*Or use a pita for Mediterranean style.

1. Make the cranberry sauce. Boil the sugar and water, once all sugar is dissolved, add in the cranberries and stir. Simmer for 10 minutes. Set aside to cool, or stick in freezer for 15 minutes for immediate use.

2. Stir light mayo, lemon juice, and honey together in a bowl. Add celery, walnuts, and grapes. You can substitute or add in raisins, apples, dried apricots or cranberries for more fall flair. Raisins and other dried fruits will make the mixture more sweet so its best to use less now and add later if you like. Place in fridge until cranberry sauce is cool.

3. When ready to assemble, heat tortilla in microwave or on nonstick pan. Let cool. Smear with 1 T cranberry sauce near bottom edge of tortilla. Place chicken or turkey on top. Place lettuce, then about 1-2 T mayo-veggie mix. Top with a few fresh chopped cranberries. Make sure to leave about 1-inch border from sides of tortilla. Wrap as tightly as possible. Cut in half and enjoy!