Tarragon Chicken Salad Wraps
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Sandwiches
- No-cook
- No-Cook
Dietary
- Low-fat
Allergens
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tarragon Chicken Salad Wraps brings together 2 cups cooked chicken breasts, diced, 3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise, 1 tablespoon fresh lemon juice in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large bowl
Ingredients
- 2 cups cooked chicken breasts, diced
- 3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
- 1 cup sugar snap pea, blanched, cooled and chopped
- 1/8 teaspoon table salt, to taste
- 1/8 teaspoon black pepper, to taste
- 4 (4 inch) fat free tortillas (I use whole wheat tortillas.)
- 8 pieces lettuce
Instructions
In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
Mix until well coated and season to taste with salt and pepper.
Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
Top each with 2 lettuce leaves and roll up, folding in ends.
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