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wheat berry waldorf salad handrolls...

Wheat Berry Waldorf Salad Handrolls

To offset all those sweet treats that the baby is making me eat these days, I've been in need of some healthy and high protein options for lunch. So we came up with this Wheat Berry Waldorf Salad Handroll which offers a ton of protein in a little package that's a mix of savory, sweet, tangy, and crunchy. Here's how to make it...

Wheatberry Waldorf Salad Handrolls
(serves 8)

You'll need...

For the salad:
-1 package wheat berries (approx 14 oz. found in rice section)
-2 cooked chicken breasts (we used pre-cooked rotisserie chicken from the grocery store)
-1 cup chopped celery
-1 cup shredded carrots (optional)
-1 cup sliced green grapes
-1/2 cup sliced almonds
-1 cup diced jicama
-1 cup diced gala apples
-1 tbsp lemon juice
-salt and pepper to taste
-Nori seaweed sheets

For the dressing:
-3/4 cups low fat buttermilk
-1/4 cup mayonnaise (we used vegan mayo, Veganaise)
-1 tbsp chopped chives
-1 tbsp chopped parsley
-1 tbsp Sriracha (optional)
-1 tbsp lemon juice
-salt and pepper to taste

Wheat Berry Waldorf Salad Handrolls

Here's how...

1. Cook the wheat berries according to the package (usually 2 cups water to one cup wheat berry). Let cool.

2. Dice the apple and combine with lemon juice to prevent browning. Set aside. Combine the chopped chicken breast, grapes celery, carrots, almonds and jicama.

3. Once wheat berries are cooled, add to chicken mixture with the apples and toss. Add salt and pepper. (If you're planning to eat with Nori, leave salt out as the wraps will add saltiness.)

4. To make the dressing, combine all dressing ingredients in a bowl. Add sriracha if you prefer a tad of spice. And, if you don't want any spice, add 1 tbsp dijon mustard instead.

5. Toss the dressing in with the salad. Wrap with Nori by placing some salad into the middle of a sheet and folding up into a cone shape. Secure the wrap together with a little bit of water where the wrap overlaps. If you're not into seaweed, you can also eat the salad on it's own. Simply add a pinch extra salt to make up for the lack of salt from the seaweed. You can make this in advance and refrigerate for up to 2 days before eating. Enjoy!

P.S. And this Coco-nutty Fudge for dessert!

{Recipe by Oh Joy. Photos by Casey Brodley, styling by Julia Wester for Oh Joy}