Turkey Waldorf Salad Sandwich Wraps
A post Thanksgiving or Christmas sandwich will never be the same once you sample this delicious combination of flavors and textures.
Ingredients
- ¼ cup low fat mayonnaise
- 1 tbsp. lemon juice
- Pinch salt and pepper, to taste
- Pinch dried summer savoury or sage
- ¼ tsp. paprika or smoked paprika
- 2 cups turkey breast, diced
- ¼ cup celery, finely diced
- ¼ cup red pepper, finely diced
- 3 tbsp. dried cranberries
- ½ cup seedless grapes, cut in half
- ¼ cup pecans, toasted
- 4 large flour tortillas, white or whole wheat
- Romaine lettuce or spinach
Instructions
- Toast the pecans in a shallow pan at 350°F for 10 minutes; tossing once at the 5 minute mark.
- In a medium bowl, stir together the mayonnaise, lemon juice, salt, pepper, savoury and paprika to form a dressing.
- In a separate bowl. combine the turkey, celery, red pepper, dried cranberries, grapes and pecans.
- Pour the dressing on the turkey mixture; toss well.
- Cut four 12-inch squares or larger of parchment paper and lay a tortilla on top of each one.
- Add a few layers of lettuce leaves, about 5 inches wide to the centre of the tortilla.
- Spoon the turkey salad on top of the lettuce.
- Bring the two sides up over the salad a little so that they form the ends of the sandwich wrap; then roll the tortilla as you would for a burrito.
- Roll the sandwich wrap in the parchment paper, bringing two sides of the paper over the ends of the wrap in the same way that you rolled the sandwich.
- Tie two pieces of butcher string about an inch and a half from each end.
- Store the wraps in the fridge until ready to serve.
- When serving use a sharp serrated knife to cut straight through the paper and wrap at once.