Chicken and Veggie Salad Wraps

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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
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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.

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