Filed Under: easy, gluten, healthy, Kids, Lunch, olive oil, School, wraps

Waldorf Wrap

These wraps are great for kids who are bored of the typical sandwich school lunch. Packed with healthy ingredients, kids will be sure to enjoy.

August 11th, 2014

Recipes and Food Styling by Signe Langford

This kid-friendly play on a retro classic is crunchy, creamy, fruity good, and packed with brain-boosting omega 3s and protein courtesy of the walnuts, Greek yogurt, cheese, and olive oil mayo. For a nut-free version, use chick peas instead of walnuts. Tip: Raisins travel better than grapes; they lose too much juice and might make the sandwich fall apart. Use grapes for stay at home lunches! Lunch box from The Drake General Store.  
Makes 4 – 5 wraps.
  • 1 head Romaine lettuce; pick the crispiest, inner leaves, washed and spun or patted dry
  • 4 – 5 whole wheat, white, or brown rice (gluten-free) wraps
  • 3 tbsp plain Greek yogurt
  • 3 tbsp olive oil mayonnaise
  • 1 tsp liquid honey
  • Sea salt and pepper to taste
  • 1 tsp mild Dijon or yellow mustard
  • 1 tbsp cider or white wine vinegar
  • 1/2 cup raw walnuts, somewhat finely chopped
  • 1/2 cup small dice mild or medium cheddar
  • 2 ribs celery, finely diced
  • 1 small - medium crisp apple, washed, cored and finely diced, skin on; should be about 1 cup
  • 1/2 cup red or green seedless grapes, halved or ¼ raisins – raisins are better for packed lunch; grapes release too much juice.
  • Butter for spreading
  1. Wash, dry, and set aside the lettuce.

  2. Into a large bowl, add the yogurt, mayo, honey, salt and pepper, mustard, and vinegar and whisk together until completely blended.

  3. To the yogurt-mayo mixture, add the chopped nuts, cheese, celery, apple and grapes or raisins. Gently stir until all ingredients are well coated.

  4. Taste and adjust for salt and pepper.

  5. Lay wraps out onto counter, and using an offset spatula, generously butter. Butter creates a barrier that helps keep the wraps from becoming soggy.

  6. Place 2 or 3 lettuce leaves on the wraps.

  7. Scoop about ¼ cup to ½ cup filling onto the lettuce on one half of the wrap, a couple of inches down from one edge, and roll towards the filling, tucking and tightening as you go. You can roll ‘em fat and filling or light and skinny.

  8. Tear as many sheets of wax or parchment paper as there are wraps, and lay each wrap, seam side down onto the paper. Roll and twist the ends; it should look a bit like a Christmas cracker! Eat it whole from one end, or slice in half, right through the paper.

Waldorf Wrap
Photography by Carlo Mendoza

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