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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

Tips

Tip: To warm tortillas, preheat oven to 350 degrees 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 1/2 cup of the chicken mixture into each tomato shell.

Nutrition Facts

246 calories; 5 g total fat; 60 mg cholesterol; 537 mg sodium. 18 g carbohydrates; 28 g protein; Full Nutrition