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Blueberry Chicken Salad Wraps

3 tbsp plain Greek yogurt
2 tbsp mayonnaise
1/4 cup finely chopped celery
1/4 tsp salt
2 cups diced cooked chicken
3/4 cup fresh blueberries
6 whole-wheat tortillas (6”)
6 large lettuce leaves

1. In a medium-sized bowl, combine yogurt, mayonnaise, celery and salt.
Gently stir in chicken and blueberries.

2. Warm the tortillas by placing a damp paper towel on a microwave-safe
plate and topping with a tortilla. Continue to alternate damp towels and tortillas,
and top the finished stack with damp towel.
Microwave on high until hot, 30 to 60 seconds.

3. Place warm tortillas on a counter and top each with a lettuce leaf.
Scoop about 1/2 cup of chicken-blueberry salad onto each leaf.

4. Roll each tortilla into a cylinder and cut in half. Secure with toothpicks, if desired.

 

Serves 12. Analysis per serving: 110 calories,
9g protein, 3g fat (>1g saturated), 2g fiber,
12g carbohydrate, 210 mg sodium

Reprinted with permission from the US Highbush Blueberry Council (www.littlebluedynamos.com)


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