Chicken Wraps Recipe
Ingredients
| Generous 2/3 cup low fat plain yogurt | ||
| 1 tbsp whole-grain mustard | ||
| black pepper | 1 | |
| 10 oz/280 g cooked skinless, boneless chicken breast, diced | ||
| 5 oz/140 g iceberg lettuce, finely shredded | ||
| 3 oz/85 g cucumber, thinly sliced | ||
| Celery stalks | 2 , sliced | |
| 1/2 cup black seedless grapes, halved | ||
| 8 x 8-inch/20-cm soft flour tortillas or 4 x 10-inch/25-cm soft flour tortillas | ||
Directions
1. Combine the yogurt and mustard in a bowl and season to taste with pepper Stir in the chicken and toss until thoroughly coated.
2. Put the lettuce, cucumber, celery, and grapes into a separate bowl and mix well.
3. Fold a tortilla in half and in half again to make a cone that is easy to hold. Half-fill the tortilla pocket with the salad mixture and top with some of the chicken mixture. Repeat with the remaining tortillas, salad, and chicken. Serve at once.
2. Put the lettuce, cucumber, celery, and grapes into a separate bowl and mix well.
3. Fold a tortilla in half and in half again to make a cone that is easy to hold. Half-fill the tortilla pocket with the salad mixture and top with some of the chicken mixture. Repeat with the remaining tortillas, salad, and chicken. Serve at once.
Chef
