When I like a meal, I make it over and over again. I had spied this recipe over at Just the Food and knew that I’d be a fan of those beautiful chopped waldorf wraps. Apples, dried cranberries and nuts? Yes, please. I love a good waldorf salad and I’ll admit that I was attracted to the wrap idea. Salad sandwiches are okay by me! So I made the recipe with a few changes. I subbed in cabbage for the Romaine lettuce, yogurt for sour cream, and made the teeny-tiny substitution of black sesame seeds instead of poppy seeds (I used what I had on hand). The wraps were delicious and my husband and I didn’t hesitate to eat up seconds (& maybe even thirds). The dressing was creamy and tangy and slightly sweet from the fresh orange juice and worked perfectly with the crunch of the cabbage.
A few days later, I made the salad again and then again, even. Three times in about a week, so you know that this recipe is tested and approved. This recipe is flexible and once when I didn’t have an orange for the dressing, I just subbed in some lime juice and a little spicy mango chutney and it was still delicious. The recipe originally calls for pecans, but I ended up liking toasted almonds best – and I’m sure walnuts or hazelnuts would go nicely here too. As for the yogurt, I would suggest sticking with greek yogurt because it’s so thick (this is a wrap after all, and you don’t want things to get too runny), but if you don’t have any on hand, just strain your yogurt with a coffee filter for a few hours or overnight which will result in a lovely thick greek-like yogurt. Gluten free? Eat the salad & forget about the wrap.
chopped waldorf wraps
(adapted from Just the Food)
1/2 c mayonnaise (or soy mayonnaise)
1/2 c 0% greek yogurt (or strained soy yogurt)
juice of 1 large orange
salt and pepper to taste
1/2 cabbage head, shredded & chopped
1 granny smith apple, cored and chopped into small cubes
1 stalk of celery, chopped
1/2 red onion, diced
1/2 c toasted pecans or almonds, roughly chopped
1/2 c dried cranberries
1 tablespoon black sesame seeds
4-6 large whole wheat tortillas
In a small jar, combine the dressing ingredients and give everything a good shake. Set aside.
Combine the cabbage, apple, celery, and onion into a large bowl and toss well. Pour dressing over salad, add in the nuts, cranberries and sesame seeds and give everything a final toss.
Add a couple large spoonfuls (at least a cup or so) of the salad into the middle of the tortilla and roll tightly, like a burrito: bottom folds up first and then tightly wrap up the sides. Wrap in parchment if you like to seal in the drips. Or skip the wrap and just eat as a salad because both ways are very delicious.