Who doesn't love a good chicken salad? I thought this one sounded different and yet still refreshing. For a lighter meal, try using bibb lettuce instead of the tortilla. Whole wheat or not, the tortilla is still what is making this meal heavier than it needs to be. Plus, lettuce is great when used as a wrap!
Ingredients
1/2 cup light mayonnaise
1/4 cup chopped cilantro
4 scallions, trimmed and thinly sliced
1 small red pepper, seeded and finely chopped
2 tablespoons light sour cream
1 package (9 ounces) grilled chicken strips (such as Perdue)
4 8-inch whole-wheat tortillas
1/2 cup reduced-fat shredded Mexican cheese blend
Directions
1. In a large bowl, whisk together mayonnaise, cilantro, scallions, red pepper and sour cream. Cut the chicken into 1/2-inch pieces and stir into mayonnaise mixture.
2. Sprinkle tortillas with 2 tablespoons cheese slightly off-center. Spread heaping 1/2 cup chicken mixture over cheese; roll up tightly.
3. Heat a large nonstick skillet over medium-high heat. Coat wraps with nonstick cooking spray. Place 2 wraps in skillet, seam side down; cook for 2 minutes or until crisp. Turn over; cook another 2 minutes. Repeat with remaining wraps
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