Tuna Waldorf Collard Wraps

Traditional Waldorf salad gets a refreshing makeover in this Tuna Waldorf Collard Wrap with a yogurt-based dressing.

Here’s a fun fact: the classic Waldorf Salad, prepared with apples, celery, and walnuts dressed in mayonnaise, was created in the late 1800s at the Waldorf Hotel in New York (prior to becoming the Waldorf Astoria Hotel). Did you know that?! While there have been many adaptations to the Waldorf Salad over the past 100+ years, it’s time for a Waldorf Salad refresh!

This is a refreshing wrap featuring the classic Waldorf ingredients–walnuts, celery, and apple–but I’ve added walnuts and made a healthier dressing than the traditional mayonnaise-based option.

Making the Yogurt-Based Dressing

My Tuna Waldorf Collard Wrap has a yogurt and avocado-based dressing mixed with cumin, a touch of cayenne pepper, and a squeeze of lemon juice. It tastes so great with the tuna and the sweetness from the apple and grapes. Collard green leaves are nature’s sandwich wrap, and if you haven’t given it a try yet, you should!

To assemble the wraps, I first remove the stem or rib from the collard green leaves. This makes it easier to roll up, plus the stem isn’t fun to eat. Once the collard green leaves are prepped, place half of the salad onto the leaf and gently roll like a burrito. Keep the wrap held together by using a toothpick.

Tuna Waldorf Collard Wraps

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Servings: 2

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

• 10 ounces solid white tuna packed in water drained
• 1/3 cup walnuts
• 1/3 cup shredded carrots
• 1/3 cup green apple diced
• 1/3 cup grapes quartered
• 1/4 cup celery finely diced
• 1 medium avocado diced
• 1/2 cup plain Greek yogurt
• 1/2 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt
• Black pepper to taste
• 2 collard green leaves rinsed and patted dry with a paper towel

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Instructions

• Toast walnuts in a skillet over medium heat for 3-5 minutes. Set aside and allow to cool before chopping into pieces.
• In a large bowl, combine the tuna, walnuts, carrots, apple, celery, and grapes.
• In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
• Add dressing to tuna and mix well until incorporated. Cover and refrigerate until ready to use (best used within 24 hours).
• To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it's the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the tuna salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.

Nutrition

Serving: 1g

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