Turkey Waldorf Salad Sandwich Wraps

• Meat

  • 2 cups Turkey breast

• Produce

  • 1/4 cup Celery
  • 3 tbsp Cranberries, dried
  • 1/2 cup Grapes, seedless
  • 1 Romaine lettuce or spinach
  • 1 pinch Summer savoury or sage, dried

• Condiments

  • 1 tbsp Lemon juice
  • 1/4 cup Mayo, low-fat

• Baking & Spices

  • 1/4 tsp Paprika or smoked paprika
  • 1/4 cup Red pepper
  • 1 pinch Salt and pepper
  • 1 pinch Salt and pepper to season

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Bread & Baked Goods

  • 4 Flour tortillas, large white or whole wheat

Found on rockrecipes.com

Description

Directions

• Toast the pecans in a shallow pan at 350 degrees F for 10 minutes, tossing once at the 5 minute mark.
• Stir together the mayo, lemon juice, salt, pepper, savoury and paprika to form a dressing.
• Add the turkey, celery, red pepper, dried cranberries, grapes and pecans to a bowl.
• Pour the dressing on and 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.