Chicken and Veggie Salad Wraps
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 236.4
- Total Fat: 10.6 g
- Cholesterol: 60.0 mg
- Sodium: 568.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.0 g
- Protein: 19.2 g
View full nutritional breakdown of Chicken and Veggie Salad Wraps calories by ingredient
Introduction
I was tired of the same old boring chicken salad sandwiches so I was messing around one day and accidentally made this and my whole family loves it. Make this ahead of time and keep handy for a quick lunch. It stays good in the fridge for about a week. The cucumber in it gives it a nice crunch. You could also use water chest nuts if you don't like cucumbers. I was tired of the same old boring chicken salad sandwiches so I was messing around one day and accidentally made this and my whole family loves it. Make this ahead of time and keep handy for a quick lunch. It stays good in the fridge for about a week. The cucumber in it gives it a nice crunch. You could also use water chest nuts if you don't like cucumbers.Number of Servings: 5
Ingredients
-
3 shredded chicken breast (boneless, skinless)
1/2 cup Best Foods Light Mayo
1/4 cup Daisy Light Sour Cream
1/4 cup Kraft Shredded Sharp Cheddar
1/2 cup green onions
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
1 whole medium seeded diced cucumber (if you use the large english cucumbers I only use about 1/2 to 3/4 of it)
2 Roma Tomato seeded and diced
5 Mission Flour Tortillas (98% Fat Free ones)
Directions
1. Boil chicken and let cool
2. Seed one whole cucumber/ 2 roma tomatoes and and dice into small pieces. Slice up 1/2 cup of green onions.
3. Mix mayo, sour cream, green onions, black pepper, garlic salt, cucumber and tomatoes in a bowl and let chill in refrigerator for 30 minutes.
4. Shred the chicken.
5. Add chicken and shredded cheddar cheese to mayo mixture.
6. Spoon into a 98% fat free Mission Flour Tortilla and roll up like a burrito.
7. Enjoy!!!
I have also put this salad on sour dough bread as a sandwich and on crackers as a snack. My husband and my daughter are very picky eaters and they love it.
Number of Servings: 5
Recipe submitted by SparkPeople user AMBAX82.
2. Seed one whole cucumber/ 2 roma tomatoes and and dice into small pieces. Slice up 1/2 cup of green onions.
3. Mix mayo, sour cream, green onions, black pepper, garlic salt, cucumber and tomatoes in a bowl and let chill in refrigerator for 30 minutes.
4. Shred the chicken.
5. Add chicken and shredded cheddar cheese to mayo mixture.
6. Spoon into a 98% fat free Mission Flour Tortilla and roll up like a burrito.
7. Enjoy!!!
I have also put this salad on sour dough bread as a sandwich and on crackers as a snack. My husband and my daughter are very picky eaters and they love it.
Number of Servings: 5
Recipe submitted by SparkPeople user AMBAX82.