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Curried Chicken Salad Wraps

Curried Chicken Salad Wraps

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Rated: 2
  • Makes: 4 servings
  • Prep 20 mins
  • Chill 2 hrs to 24 hrs
  • Carb Grams Per Serving: 18

Ingredients

  • 1/2 cup fat-free or low-fat mayonnaise dressing or salad dressing
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground black pepper
  • 2 cups chopped cooked chicken breast (about 10 ounces)
  • 1/4 cup sliced green onions
  • 4 romaine leaves or 8 fresh spinach leaves
  • 4 7 - inches whole wheat flour tortillas
  • 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

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.
  • Curry Chicken Salad Tomatoes: 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.
  • Curry Chicken Salad Tomatoes: Exchanges: 2 vegetable, 3 very lean meat, 0.5 fat
  • Curry Chicken Salad Tomatoes: Carb choices: 0.5

Tip

  • Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 246 cal., 5 g total fat (1 g sat. fat), 60 mg chol., 537 mg sodium, 18 g carb. (9 g fiber), 28 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Vegetables (d.e): 1; Starch (d.e): 1; Lean Meat (d.e): 3