Waldorf Salad Wrap Recipes

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.

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.

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.