LiVe Well Recipe: Waldorf Chicken Salad Wrap

By Chef Josh Taylor

A favorite recipe of patients and visitors at LDS Hospital, our Waldorf Chicken Salad Wrap was featured in FoodService Director magazine – a national magazine highlighting innovations and trends in food service industries.


Blog-Recipe-Chicken-Salad-Wrap

Waldorf Chicken Salad Wrap

Serves 4

1 pound of chicken breast (or 4 each)

3 tablespoons red onion, finely chopped

3 tablespoons celery, finely chopped

1/4 cup walnuts, chopped

1 Fuji apple

1/4 cup mayonnaise

1 teaspoon curry powder

1.5 teaspoons lemon juice

1/3 cup red grapes

3 teaspoons parsley, chopped

1.5 teaspoons tarragon, chopped

4 ounces mixed greens

1 tomato, sliced

2 spinach herb wrap, 12-inch

  • Cook chicken breasts and place in the fridge to cool. Dice into ¼ chunks.
  • Slice the flesh of the apple off of the core. Cut the apple slices into ¼ inch sticks and the into ¼ inch chunks.
  • Place all of the ingredients together in a bowl and mix well to combine.
  • Slice the tomato into ¼ inch slices.
  • To make the wrap cut the wrap in half. Lay down some mixed greens followed by the tomato.
  • Place the chicken salad on top and roll the wrap over to form a cone.