Curried Chicken Salad Wraps

Curried Chicken Salad Wraps

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From: Diabetic Living Magazine

This lower-fat chicken salad can be served as a sandwich, in a tortilla, or for a lower carb option, in hollowed-out tomato shells.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup fat-free or low-fat mayonnaise dressing or salad dressing
  • ½ teaspoon curry powder
  • ⅛ teaspoon ground black pepper
  • 2 cups chopped cooked chicken breast (about 10 ounces)
  • ¼ cup sliced green onions
  • 4 romaine leaves or 8 fresh spinach leaves
  • 4 (7 inch) whole wheat flour tortillas (see Tip)
  • 1 medium tomato, chopped

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine mayonnaise dressing, curry powder, and pepper. Stir in chicken and green onion. Cover and chill for 2 to 24 hours.
  2. To assemble, place a romaine leaf or two spinach leaves on each tortilla. Top with chicken mixture and tomatoes. Roll up; cut in half to serve. Makes 4 wraps
  • Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
  • Variation: Curry Chicken Salad Tomatoes: Prepare as directed in step 1. To serve, cut a thin slice from the top of each of 4 large tomatoes. Using a spoon, scoop out center of each tomato, leaving a shell. Spoon about ½ cup of the chicken mixture into each tomato shell.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 246 calories; 5 g fat(1 g sat); 9 g fiber; 18 g carbohydrates; 28 g protein; 60 mg cholesterol; 537 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable2, ½ fat

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