Waldorfchickenwrap Recipes

SIMPLY THE BEST CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

WALDORF CHICKEN SALAD WRAP BENTO BOX

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.

WALDORF CHICKEN WRAP

Steps:

• Toast the walnuts in a dry skillet over med-high heat; stirring often, until fragrant, 3-5 minutes.
• In a bowl, stir the yogurt, mayonnaise, lemon juice, mustard, and thyme until smooth.
• Fold in the chicken, toasted walnuts, and apples.
• Season with salt and pepper.
• To make each wrap, place 1 lettuce leaf on 1 wrap bread, then spoon about 3/4 cup of the chicken mixture on top.
• Fold the bread about an inch over each end of the filling, then roll up.
• Serve or wrap in foil to go.

WALDORF CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

WALDORF CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.

CHICKEN WRAPS

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.