Chicken Cranberry Salad Wraps
Here's a fast and fabulous summer lunch or dinner you can make in 30 minutes or less.
Yield: 7 cups salad or 7 wraps
4 cups roasted chicken breast meat, chopped or shredded
1 cup dried cranberries, chopped
1 cup sliced celery
½ cup red or white onion, minced
¼ cup honey roasted almonds, finely chopped
½ cup reduced-fat olive oil mayonnaise
3 tbsp. real mayonnaise
1 tsp. lemon juice
¼ tsp. dry mustard
pinch salt up to ½ tsp. salt
7 cups baby mixed spring greens or arugula
7 ten to 12-inch low-fat spinach or whole wheat tortilla wraps
1. Blend turkey together with everything except greens and wraps. Cover salad and chill two hours or more to allow ingredient flavors to blend.
2. Arrange 1 cup greens in the center of the wrap. Spoon 1 ¼ cups salad over 1 cup greens. Fold two to three inches of each end in toward the middle. Starting at the end closest to you snugly roll the wrap over the filling jelly roll style.
3. Enclose tightly in plastic wrap to keep fresh then refrigerate until ready
Nutritional Information: Wrap 390 Calories; 15g Fat; 51g Carbohydrate; 15g Dietary Fiber; 26g Protein; 8mg Cholesterol; 440mg Sodium.
Calories Before: Wrap 685 Calories; 34g Fat; 70g Carbohydrate; 7g Dietary Fiber; 26g Protein; 11mg Cholesterol; 560mg Sodium.
Cook’s Notes: You can substitute chicken breast for turkey. The salad is best if made with fresh organic or natural roasted turkey or chicken breast that has been minimally processed. The amount of salt needed for the salad depends on the type of meat you use, fresh roasted turkey breast vs. processed turkey breast to which salt and other preservatives have been added. The salt in the mayo and honey roasted almonds should add sufficient sodium to salad made with processed turkey or chicken breast meat.Related: Fresh Peach Summertime Salsa