Delicious Eats

Waldorf Salad Wraps

From Hearty Vegan Meals for Monster Appetites, Celine Steen, Joni Marie Newman, Fair Winds Press 2011.

This is what we like to call a treasure hunt salad. With every bite, your mouth finds a little treasure! This salad works perfectly to make wraps or even stuff in pitas, but we’ll let you in on a little secret. It tastes really good right out of the bowl, too. Find the largest, freshest, most pliable tortillas you can, because they work best for wraps.

FOR THE DRESSING

1 cup (224 g) vegan mayonnaise, store-bought or homemade

1⁄2 cup (120 g) nondairy sour cream, store-bought or homemade

1⁄2 cup (120 ml) orange juice

1 tablespoon (9 g) poppy seeds

Salt and pepper, to taste

FOR THE SALAD

3 hearts (12 ounces, or 340 g)
romaine lettuce, chopped

2 medium-size Granny Smith apples, cored and cubed

3 stalks celery, chopped

1 cup (160 g) diced red onion

1 cup (109 g) pecan pieces

1 cup (160 g) raisins

6 large burrito-size tortillas

Directions

To make the dressing: Whisk together all the ingredients in a medium-size bowl. Set aside.

To make the salad: Toss all the ingredients together in a large mixing bowl, add the dressing, and toss to coat. Refrigerate until ready to use.

Cut 6 pieces of parchment paper into squares just larger than the tortillas. Lay 1 piece of parchment on a flat surface. Place a tortilla in the center of the parchment. Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli-style wrap. Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through. Roll as tightly as possible. Tape the parchment to keep it tightly closed. Use a sharp knife to cut the wrap in half on the bias. Repeat with the remaining 5 tortillas.

YIELD: 6 wraps or a large bowl of salad
(about 15 cups [2.6 kg])

Recipe Note
Cubed tofu and cubed avocado make a wonderful
addition to this salad.

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