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Turkey Waldorf Salad Sandwich Wraps with title text

Turkey Waldorf Salad Sandwich Wraps

Turkey Waldorf Salad Sandwich Wraps - a post Thanksgiving sandwich will never be the same once you sample this delicious combination of flavours and textures.
Course Lunch
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 sandwiches
Author Barry C. Parsons


  • 1/4 cup low fat mayo
  • 1 tbsp lemon juice
  • pinch salt and pepper to season
  • pinch dried summer savoury or sage
  • 1/4 tsp paprika or smoked paprika
  • 2 cups diced turkey breast
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red pepper
  • 3 tbsp dried cranberries
  • 1/2 cup seedless grapes cut in half
  • 1/4 cup toasted pecans
  • 4 large flour tortillas white or whole wheat
  • Romaine lettuce or spinach


  1. Toast the pecans in a shallow pan at 350 degrees F for 10 minutes, tossing once at the 5 minute mark.
  2. Stir together the mayo, lemon juice, salt, pepper, savoury and paprika to form a dressing.
  3. Add the turkey, celery, red pepper, dried cranberries, grapes and pecans to a bowl.
  4. Pour the dressing on and toss well.
  5. Cut four 12 inch squares or larger of parchment paper and lay a tortilla on top of each one.
  6. Add a few layers of lettuce leaves, about 5 inches wide to the centre of the tortilla.
  7. Spoon the turkey salad on top of the lettuce.
  8. 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.
  9. 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.
  10. Tie two pieces of butcher string about an inch and a half from each end.
  11. 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.