Nutrition per serving may change if servings are adjusted.
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
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.
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.