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1/2 tablespoon canola oil
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1 pound boneless, skinless, thinly sliced chicken breasts (all visible fat discarded)
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1 cup finely chopped celery
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1/3 cup plain, fat-free yogurt
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1 tablespoon low-fat mayonnaise
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1 teaspoon hot sauce, lowest sodium available
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1/4 teaspoon ground black pepper
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4 low-sodium, low-carb wraps or tortillas
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1 1/2 cups shredded carrots
- 1 1/2 cups chopped lettuce
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In a large nonstick skillet over medium-high heat, warm oil. Add chicken breasts and saute until chicken is fully cooked, around 6 to 10 minutes. Remove from heat. Transfer chicken to cutting board to chop into bite-size pieces.
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Meanwhile, chop the celery and add into a medium bowl with yogurt, mayonnaise, hot sauce, and pepper. Stir; add chicken and stir again.
- Divide chicken salad, carrots, and lettuce over each wrap, leaving about a 1/2-inch border around the edges. Fold each side of the wrap and then roll. Serve.
Nutrition Facts
Serving Size 1 wrap (Recipe makes 4 wraps)
- Calories 288
- Total Fat 9.7 g
- Saturated Fat 1.8 g
- Trans Fat 0 g
- Polyunsaturated Fat 2.5 g
- Monounsaturated Fat 3.5 g
- Cholesterol 73 mg
- Sodium 595 mg
- Total Carbohydrate 21.1 g
- Dietary Fiber 6.8 g
- Sugars 5.2 g
- Protein 32.1 g
Recipe courtesy of American Heart Association