Chicken Salad Wraps
Recipe from Susan Nye's Around the Table
Number of Servings
1-2 T. nonfat Greek yogurt
1 T. Dijon mustard
Sea salt and freshly ground pepper to taste
2-3 c. chopped or shredded cooked chicken
1/2 c. peeled, seeded and chopped cucumber
4 radishes, chopped
1/2 T. fresh chopped tarragon
1/2 T. fresh chopped parsley
1/2 T. fresh chopped chives
Mixed baby greens
4 whole-grain tortillas
1/2-1 avocado, peeled and chopped
Preparation - Directions
Put mayonnaise, yogurt and mustard in large bowl, season with salt and pepper and whisk to combine.
Add chicken, cucumber and radishes to the bowl, sprinkle with herbs and toss to combine. If mixture seems dry, add a little more mayonnaise or yogurt or both.
Place a handful of greens onto each tortilla. Add a generous spoonful or two of chicken salad and a few pieces of avocado. Roll up. Cut each wrap in half and serve.