Tarragon Chicken Salad Wraps |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These make a great lunch. Leftover chicken can be used and the sugar snap peas can be microwaved for a couple of minutes. This is a Weight Watchers recipe. Ingredients:
2 cups cooked chicken breasts, diced |
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise |
1 tablespoon fresh lemon juice |
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon |
1 cup sugar snap pea, blanched, cooled and chopped |
1/8 teaspoon table salt, to taste |
1/8 teaspoon black pepper, to taste |
4 (4 inch) fat free tortillas (i use whole wheat tortillas.) |
8 pieces lettuce |
Directions:
1. In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
2. Mix until well coated and season to taste with salt and pepper.
3. Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
4. Top each with 2 lettuce leaves and roll up, folding in ends.
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