Sonoma Chicken Salad Wraps
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Ingredients
- ¼ cup chopped pecans
- 1½ cups shredded rotisserie chicken
- ¾ cup seedless red grapes, halved
- 1 stalk celery, thinly sliced
- ⅓ cup reduced-fat mayonnaise
- 2 tsp honey
- 1½ tsp apple cider vinegar
- 4 soft taco-size whole wheat tortillas
- 4 green leaf lettuce leaves (optional)
Instructions
- Toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine chicken, grapes, celery and pecans.
- Combine mayonnaise, honey, vinegar and pepper to taste; drizzle over chicken mixture, and stir well.
- Top tortillas with lettuce, if using. Mound chicken salad on lettuce; roll up.
Side Dish Ingredients
- 4 carrots, cut into sticks
- ⅓ cup plain hummus
Side Dish Instructions
- Serve carrots with hummus.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
357
|
71
|
428
|
| Fat (g) | 17 | 3 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 29 | 9 | 38 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 528 | 129 | 657 |
Lunch Meal Plan
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