Broccoli Salad Wrap

Toufayan Bakeries Plain Wraps
Toufayan Bakeries Plain Wraps

Broccoli Salad Wrap

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March 30, 2015

Fresh, healthy, crunchy and scrumptious. Enjoy these as a light lunch or as part of a party platter. Goes great alongside a serving of Toufayan Pita Chips!

  • Yields: 1 Serving


2 slices of bacon

1 Toufayan Wholesome Wheat Wrap (or your favorite Toufayan Bakeries wrap)

3/4 cup broccoli slaw (shredded broccoli stems)

1/2 of a firm apple, sliced thin (we prefer Fiji, Gala or Pink Lady)

2 tbsp shredded cheddar cheese

2 tbsp pecan pieces (crushed)

1 tbsp dried cranberries

2 tbsp poppyseed dressing


In a large cast iron skillet, render the bacon and then drain on a drying rack over a newspaper lined sheet pan or else on a plate lined with paper towels.

Place the wrap on a plate and lay the bacon slices across the middle of it.

In a quart-sized bag, mix in the broccoli slaw, apple, cheese, pecans, cranberries, and dressing. Shake to coat evenly and pour out over the bacon slices.

Fold the top and bottom of the wrap over the filling, then roll closed. Cut in half and enjoy.

If you're packing your Broccoli Salad Wraps to go, wrap them tightly in plastic wrap to keep them fresh and then in foil to keep them crispy. Otherwise, pierce each half with a toothpick to maintain their shape and keep everything together.

Recipe courtesy of Poet in the Pantry -

gluten-free, gf

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