Curried Chicken Salad Wraps
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
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1/2 cup fat-free or low-fat mayonnaise dressing or salad dressing
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1/2 teaspoon curry powder
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1/8 teaspoon ground black pepper
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2 cups chopped cooked chicken breast (about 10 ounces)
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1/4 cup sliced green onions
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4 romaine leaves or 8 fresh spinach leaves
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4 7-inch whole wheat flour tortillas
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1 medium tomato, chopped
Directions
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
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 per serving: 161 cal., 3 g total fat (1 g sat. fat), 60 mg chol., 299 mg sodium, 9 g carbo., 2 g fiber, 23 g pro.Exchanges: 2 vegetable, 3 very lean meat, 0.5 fatCarb choices: 0.5
Nutrition information
Calories 246, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 537 mg, Carbohydrate 18 g, Fiber 9 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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