Today we're looking back to the 1890's, when this classic salad was invented
by Oscar Tschirky, the maître d'hôtel of the Waldorf Hotel in New York. Thinking
about a Shape up America!™ visitor's question, I decided
to put a little spin on the classic Waldorf:
I ordered a really big turkey for Thanksgiving because it looks so exciting on the platter.
Do you have any ideas for turkey leftover recipes, maybe including fresh cranberries?
Of course! Turkey and fresh cranberries with some traditional Waldorf dressing and fixings —
yum!! The salad is usually served in a cup of lettuce, but I decided to wrap it up in a tortilla to
have something to bite in to. There are plenty of choices for add-ins if you don't prefer grapes
or celery, or would rather have apples and raisins in yours. I hope you enjoy this Thanksgiving
feast of a Waldorf wrap!
If you're not a big Waldorf fan, try this wrap with a simple vinaigrette dressing instead,
whisk ¼ cup olive oil + 3 Tablespoons balsamic vinegar. It’s a little more nutritious
with olive oil being a healthy fat, and a lot goes a long way.
- ¾ teaspoon lemon juice
- 3 Tablespoons light mayo
- ½ teaspoon honey
- 2 ribs celery, chopped
- ¼ cup walnuts, chopped
- handful of red or green grapes, halved
- ½ cup sugar
- ½ cup water
- 6 oz (half a bag) rinsed fresh cranberries
- 12 ounces shredded turkey or chicken breast each (3 ounces per wrap)
- 4 tortillas, preferably wheat or veggie. Use other colors (red, green, orange) for holiday fun!*
- handful fresh cranberries, chopped
- 4 servings lettuce or fresh spinach
*Or use a pita for Mediterranean style.
- Make the cranberry sauce. Boil the sugar and water, once all sugar is dissolved, add in the
cranberries and stir. Simmer for 10 minutes. Set aside to cool, or place in the freezer for 15
minutes for immediate use.
- Stir light mayo, lemon juice, and honey together in a bowl. Add celery, walnuts, and
grapes. You can substitute or add in raisins, apples, dried apricots or cranberries for more fall
flair. Raisins and other dried fruits will make the mixture sweeter so it is best to use less now
and add later if you like. Place in refrigerator until cranberry sauce is cool.
- When ready to assemble, heat tortilla in microwave or on nonstick pan. Let cool. Smear with
1 Tablespoon cranberry sauce on tortilla. Place chicken or turkey on top of cranberry sauce.
Next place lettuce, then about 1-2 Tablespoons mayo-veggie mix on top of chicken or turkey.
Top with a few fresh chopped cranberries. Make sure to leave about 1-inch border from sides
of tortilla. Wrap as tightly as possible. Cut in half and enjoy!
Additional Information: For Gluten-free, substitute corn tortilla for wheat tortilla.
For photographs and detailed instructions, please visit