Waldorf Wrap

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Course: Lunch
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling time: 15 minutes
Servings: 2 Servings
Calories: 469kcal

Ingredients

  • 4 oz Chicken breast boneless skinless
  • 2 tbsp Celery Diced
  • 1 tbsp Onion minced
  • 2 tbsp Mayonnaise more or less as needed
  • 1 tbsp Walnuts
  • 2 tbsp Apple diced into small pieces
  • 2 tbsp Dried cranberries
  • 2 Tomato Basil Tortilla wraps or your favorite flavor
  • 2 slices Swiss cheese halved
  • 1 cups Spring mix
  • 4 slices Tomato
  • 2 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Bring a salted pot of water to a boil. Simmer the chicken until it reaches an internal temperature of 160°. Remove from water and dice into small chunks. Place in the refrigerator to cool fully.
  • Once the chicken is cooled fully mix it with celery, onion, mayo, walnuts, apple, cranberries, salt & pepper.
  • Warm the wrap on both sides in a nonstick pan on medium heat if desired.
  • Layer the wrap with cheese, spring mix, tomato, and chicken salad. Fold in the ends and roll up tight. Cut in half. Serve with chips and pickle.

Nutrition

Calories: 469kcal | Carbohydrates: 36g | Protein: 24g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1091mg | Potassium: 1102mg | Fiber: 4g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 2mg

Waldorf Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
cooling time 15 minutes
Course Lunch
Servings 2 Servings
Calories 469 kcal

Ingredients
 
 

  • 4 oz Chicken breast boneless skinless
  • 2 tbsp Celery Diced
  • 1 tbsp Onion minced
  • 2 tbsp Mayonnaise more or less as needed
  • 1 tbsp Walnuts
  • 2 tbsp Apple diced into small pieces
  • 2 tbsp Dried cranberries
  • 2 Tomato Basil Tortilla wraps or your favorite flavor
  • 2 slices Swiss cheese halved
  • 1 cups Spring mix
  • 4 slices Tomato
  • 2 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • Bring a salted pot of water to a boil. Simmer the chicken until it reaches an internal temperature of 160°. Remove from water and dice into small chunks. Place in the refrigerator to cool fully.
  • Once the chicken is cooled fully mix it with celery, onion, mayo, walnuts, apple, cranberries, salt & pepper.
  • Warm the wrap on both sides in a nonstick pan on medium heat if desired.
  • Layer the wrap with cheese, spring mix, tomato, and chicken salad. Fold in the ends and roll up tight. Cut in half. Serve with chips and pickle.

Nutrition

Calories: 469kcalCarbohydrates: 36gProtein: 24gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 59mgSodium: 1091mgPotassium: 1102mgFiber: 4gSugar: 4gVitamin A: 867IUVitamin C: 20mgCalcium: 88mgIron: 2mg
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