Turkey Waldorf salad wraps are an excellent way to use up leftover turkey. At our house, we have roasted turkey a lot more than once a year. Why? I love the taste of it, and I love to have lots of leftovers. 😊 Making a wrap for lunch breaks the monotony of having sandwiches, and the parchment paper and butcher string is just fun. It’s like you’re at a restaurant.
The fresh apple, grapes and dried cranberries provide the sweetness, and the mayo makes it creamy. Flavor your dressing with lemon juice, Dijon mustard and a sprinkle of salt and pepper. The toasted walnuts and fresh spinach help give the wrap a good crunch.
Make this to serve for lunch–it’s bound to be a hit with your crew! My three girls all gobbled theirs up.Print
Turkey Waldorf salad wraps combine diced apples, dried cranberries, roasted walnuts, leftover turkey and fresh spinach to make an instant hit at lunchtime. It’s perfect for Thanksgiving and Christmas leftovers.
- 1 tablespoon butter
- 1/4 cup walnuts
- 2 cups turkey, diced
- 1/2 cup seedless grapes, cut in half
- 1/2 medium apple, cut in small pieces
- 1/2 cup mayo
- 1 tablespoon lemon juice
- 3 tablespoons dried cranberries
- 2 teaspoons Dijon mustard
- Sprinkle of salt and black pepper
- 3 cups fresh spinach
- 6 tortillas, whole wheat
Making the Waldorf Salad
- In a small saucepan, toast the walnuts in melted butter for 3 minutes, stirring constantly. Remove from the pan and put in a small bowl.
- Cut the cooked leftover turkey into cubes and put in a medium sized bowl.
- Wash and halve the grapes, then wash and dice the apple.
- Add the grapes, apple, dried cranberries, and toasted walnuts to the turkey.
- To make the dressing, whisk together the mayo, lemon juice, and Dijon mustard. Season to taste with salt and pepper.
- Pour the dressing over the mixture in the turkey bowl. Stir well to combine.
- If needed, cover the turkey Waldorf salad and refrigerate overnight.
Making the Turkey Wraps
- Cut six pieces of parchment paper measuring 3 1/2″ X 6 1/2″, then cut six pieces of butcher string to tie around wraps.
- Lay out six whole wheat tortillas and put 1/2 cup of fresh spinach on each tortilla. Top the spinach with a few spoonfuls of the turkey Waldorf salad.
- To wrap the sandwich, fold up the bottom a little, then roll up the sides tightly.
- Wrap one of the pieces of parchment paper around the middle of the turkey wrap and tie securely with a piece of butcher’s string.
- Eat immediately, or refrigerate until ready to serve.
- Don’t feel like a wrap? Just eat it as a salad.
- Don’t have spinach in the house? Substitute with lettuce or kale.
- Make this turkey Waldorf salad the night before and assemble the next day for a tasty lunch.