Robin Robertson's vegan Walnut Butter Waldorf Wraps from The Nut Butter Cookbook

Walnut Butter Waldorf Wraps

The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.
Course Sandwich
Cuisine American
Keyword vegan sandwich, waldorf wrap, walnut butter
Yields 4 servings
Author Robin Robertson


  • 2 Gala or Fuji apples, peeled and cored
  • 1 tablespoon fresh lemon juice
  • 1/3 cup golden raisins
  • 1/2 cup finely minced celery
  • 2 scallions, finely minced
  • 1/2 cup chopped toasted walnuts
  • 1/3 cup walnut butter
  • 1/4 cup vegan mayonnaise
  • 1/2 teaspoon natural sugar, optional
  • Salt and ground black pepper
  • 4 (7-inch) flour tortillas
  • 1 cup shredded iceberg lettuce


  1. Shred the apples or cut them into thin slices and place them in a large bowl. Add the lemon juice and toss to coat. Drain the liquid from the apples, then add the raisins, celery, scallions, and nuts.
  2. In a small bowl, combine the walnut butter, mayonnaise, and sugar, if using, until blended. Spoon just enough of the dressing into the apple mixture to bind the ingredients together, stirring to mix well. Season to taste with salt and pepper. Reserve the remaining dressing to spread on the tortillas.
  3. Place the tortillas on a flat work surface and spread the remaining dressing on them. Divide the apple mixture across the lower third of each tortilla, along with the shredded lettuce.
  4. Roll up the sandwiches and use a serrated knife to cut them in half.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.