Sonoma Chicken Salad Wraps
Carrot Sticks with Ranch
Ingredients
- ¼ cup chopped pecans
- 1½ cups shredded rotisserie chicken
- ¾ cup seedless red grapes, halved
- 1 stalk celery, thinly sliced
- ¼ cup reduced-fat mayonnaise
- 2 tsp honey
- 1½ tsp apple cider vinegar
- ¼ tsp pepper
- 4 soft taco-size whole wheat tortillas
- 4 green leaf lettuce leaves
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine chicken, grapes, celery, and nuts in a large bowl. Combine mayonnaise, honey, vinegar, and pepper in a small bowl. Drizzle over chicken mixture; toss.
- Top tortillas with lettuce and chicken salad; roll up burrito-style.
Side Dish Ingredients
- 6 carrots
- ¼ cup refrigerated yogurt Ranch dressing
Side Dish Instructions
- Cut carrots into ½-inch-thick sticks. Serve dressing with carrots for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
340
|
60
|
400
|
| Fat (g) | 15 | 2 | 17 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 29 | 10 | 39 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 488 | 203 | 691 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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