Grilled Chicken Salad Wraps - Cooking Tricks


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Sunday, July 2, 2017

Grilled Chicken Salad Wraps


  • 1/2 cup light mayonnaise
  • 1/4 cup chopped cilantro
  • 4 scallions, trimmed and thinly sliced
  • 1 red pepper, seeded and finely chopped
  • 2 tablespoons light sour cream
  • 1 package (9 ounces) grilled chicken strips (such as Perdue)
  • 4 8 inch whole-wheat tortillas
  • 1/2 cup reduced-fat shredded Mexican cheese blend
  1.  In a large bowl, whisk together mayonnaise, cilantro, scallions, red pepper and sour cream. Cut the chicken into 1/2-inch pieces and stir into mayonnaise mixture.
  2.  Sprinkle tortillas with 2 tablespoons cheese slightly off-center. Spread heaping 1/2 cup chicken mixture over cheese; roll up tightly.
  3.  Heat a large nonstick skillet over medium-high heat. Coat wraps with nonstick cooking spray. Place 2 wraps in skillet, seam side down; cook for 2 minutes or until crisp. Turn over; cook another 2 minutes. Repeat with remaining wraps.

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